Halloumi Three-Bean Salad With Pomegranate-Harissa Vinaigrette

• 7 ounces halloumi cheese, cut into 1-inch slabs
• 2 tablespoons pomegranate vinegar
• 1 tablespoon honey
• 1 1/2 teaspoons harissa, or more to taste
• 3 tablespoons olive oil
• 1 pinch freshly ground black pepper
• 1 cup black beans, drained and rinsed
• 1 cup kidney beans, drained and rinsed
• 1 cup white beans, drained and rinsed
• 1/3 cup chopped red onion
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro

1. Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
2. While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
3. Combine black beans, kidney beans, white beans, onion, mint, and coriander in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.

halloumi cheese, pomegranate vinegar, honey, olive oil, freshly ground black pepper, black beans, kidney beans, white beans, red onion, fresh mint, fresh cilantro

Taken from www.allrecipes.com/recipe/266602/halloumi-three-bean-salad-with-pomegranate-harissa-vinaigrette/ (may not work)