Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette

Ingredients and Weight:

• 8 oz (225 g) canned chickpeas, drained and rinsed
• 8 oz (225 g) canned kidney beans, drained and rinsed
• 8 oz (225 g) canned black beans, drained and rinsed
• 1/2 cup (75 g) diced halloumi cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon pomegranate molasses
• 1 teaspoon harissa paste (or more for a spicier dressing)
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh herbs (such as basil or oregano) for garnish
• Mixed salad greens or other vegetables of choice

Preparation Time: 30 minutes

Cooking Time: None (this is a raw salad)

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large bowl, combine the three types of beans and halloumi cheese.
2. In a small bowl, whisk together the olive oil, pomegranate molasses, harissa paste, lemon juice, salt, and pepper.
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Taste and adjust seasoning if necessary.
5. Garnish with fresh herbs and serve over mixed salad greens or other vegetables of choice.

Nutritional Information: (per serving, assuming 8 total servings) Calories: 270kcal, Fat: 8g, Carbohydrates: 40g, Protein: 14g, Fiber: 9g

Dish Characteristics:

• Unique combination of flavors with the sweetness of the beans, saltiness of halloumi, and tangy pomegranate-harissa vinaigrette.
• Great as a side dish or light meal on its own.
• Full of texture and color with the combination of beans and fresh herbs.

User Comments:

1. "This salad was so refreshing! The combination of flavors was unique and really well-balanced."
2. "I loved the combination of beans and halloumi. The dressing was the perfect compliment."
3. "This salad was a hit at my party! Everyone loved the creativity of the flavors."

Special Precautions and Tips:

• Be sure to rinse and drain the canned beans well to remove any excess liquid and residual saltiness.
• Adjust the amount of harissa paste based on your preference for spice level.
• Use fresh herbs for the best flavor and presentation. If unavailable, dried herbs can be used as a substitute.