Recipe: Haloumi and Cold Bean Salad

This salad makes a delicious light and tangy meal on a hot summer day.


  • 1/4 cup oil
  • 2 Tbsp. lemon juice
  • 1 small bell pepper, diced
  • 1 medium shallot, diced
  • 1 apple cider vinegar
  • 1 lima beans
  • 1 cranberry beans
  • 1/2 cup parsley leaves
  • 8 ounces haloumi cheese
  • Salt and pepper


  1. Whisk together oil, lemon juice, bell pepper, shallot, and vinegar in a large glass bowl. Set aside.
  2. Boil beans in 3 cups salted water, just until tender, 15 to 20 minutes.
  3. Drain beans and rinse under cold water. Toss the beans and the parsley together with the vinaigrette.
  4. Cut the haloumi into ½-inch slices and sear the cheese in a hot skillet over high flame until the slices are golden brown on both sides.
  5. Place 2-3 slices of cheese onto each plate and top with the bean salad. Salt and pepper to taste.

At A Glance

PREP: 30 minutes
COOK: 15 minutes
TOTAL: 45 minutes