Grilled Portobello Mushroom and Bell Pepper Salad

Name: Grilled Portobello Mushroom and Bell Pepper Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6 people
Ingredients: 5 ounces spring green mix; 2 romaine hearts; 2 cups red cabbage; 1/4 cup olive oil; 1 teaspoon sea salt; 2 large portobello mushrooms; 2 large bell peppers; 1 pasilla pepper; 1 cup black beans; Marie’s® Roasted Tomato with Parmesan & Basil Vinaigrette

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 to 6 people
Calories
270 kcal
Course
Salad
Cuisine
American

Grilled Portobello Mushroom and Bell Pepper Salad

Tyler Espinosa

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A delicious plant-based entrée salad recipe with grilled veggies and black beans is a satiating yet light meal.

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Ingredients

Servings

5 ounces spring green mix
2 romaine hearts chopped
2 cups red cabbage thinly sliced
1/4 cup olive oil
1 teaspoon sea salt
2 large portobello mushrooms
2 large bell peppers colors of choice, cored and halved
1 pasilla pepper cored and halved
1 cup black beans drained and rinsed
Marie’s® Roasted Tomato with Parmesan & Basil Vinaigrette

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Instructions

Preheat your grill to medium-high
Generously coat the portobello mushrooms, bell peppers, and pasilla pepper with olive oil, and sprinkle with sea salt.
Place vegetables on the preheated grill and cover.
Cook bell peppers and pasilla pepper 3 to 8 minutes per side. Cook portobello mushrooms 5 to 8 minutes per side, or until veggies show deep grill marks and have reached desired doneness. Transfer vegetables to a cutting board and allow them to cool. Once cool enough to handle, slice the peppers and mushrooms.
Add the spring greens mix, romaine hearts, and cabbage to a large salad bowl. Toss in desired amount of Marie’s Roasted Tomato with Parmesan & Basil Vinaigrette (about 3 to 4 tablespoons) and toss until well-coated.
Serve salad with grilled vegetables and black beans on top.