Halloumi and Black Bean Salad with Corn

A fresh and hearty salad with pan-fried halloumi, black beans, corn, and crisp vegetables. Perfect as a light dinner or lunch.

Servings: 4

About 25 min

Ingredients

• 200 g Halloumi
• 400 g Black beans (drained and rinsed)
• 200 g Sweet corn (drained weight)
• 0.5 pcs Red onion
• 1 pcs Bell pepper
• 100 g Spinach
• 3 tbsp Olive oil
• 0.5 pcs Lemon (juice)
• 0.5 tsp Salt
• 2 ml Black pepper

Method

1. Rinse and cut the halloumi into slices or cubes. Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Fry the halloumi until golden and heated through on all sides, about 2-3 minutes per side. Make sure not to overcrowd the pan so that the halloumi gets a nice crust.
2. In the meantime, prepare the salad. Rinse the spinach. Combine the drained black beans, corn, finely sliced red onion, and diced bell pepper in a large bowl.
3. Add the spinach to the salad mixture.
4. Whisk together a dressing using the remaining 2 tablespoons of olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently.
5. Divide the salad onto plates and top with the freshly fried halloumi. Serve immediately.