This salad is a variation of my ‘Edamame Mixed Beans Salad’. I often add Fetta Cheese to the salad, but today I added fried Haloumi and plenty of leafy salad vegetables. It’s a perfect side dish, but it can be a nutritious meal.
1/2 cup Edamame Beans *thawed if frozen
1 can (400g) Mixed Beans *drained and rinsed
1/2-1 Cucumber *Today I used 1/2 Continental Cucumber
1/8 Red Onion *thinly sliced
100g Grape Tomatoes OR Cherry Tomatoes
1 teaspoon Dried Oregano *OR Herbs of your choice
2 tablespoons Lemon Juice OR Red Wine Vinegar (OR Vinegar of your choice)
1 to 2 tablespoons Olive Oil
Salt & Black Pepper
120g (OR as much as you want) Haloumi
Olive Oil for cooking Haloumi
Leafy Salad Vegetables
*Note: Avocado can be added
- Place drained Beans and Vegetables in a mixing bowl, add Oregano (OR Herb of your choice), Lemon Juice OR Vinegar, and Olive Oil. Season lightly with Salt & Pepper. Mix to combine.
- Cut Haloumi 6-7mm thick, then cut into bite-size pieces. Heat a small amount of Oil in a frying pan over medium heat and cook Haloumi until both sides are nicely browned. *Note: You may wish to use a grill pan.
- Place plenty of Leafy Salad Vegetables on a large serving plate, arrange Haloumi and Beans salad with all the liquid (dressing).