5 from 3 votes
Grilled Portobello Mushroom and Bell Pepper Salad
A delicious plant-based entrée salad recipe with grilled veggies and black beans is a satiating yet light meal.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
to 6 people
Calories:
270 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 5 ounces spring greens mix
- 2 romaine lettuce chopped, hearts
- 2 cups red cabbage thinly sliced
- 1/4 cup olive oil
- 1 teaspoon salt sea salt
- 2 portobello mushrooms large
- 2 bell pepper colors of choice, cored and halved, large
- 1 pasilla pepper cored and halved
- 1 cup black beans drained and rinsed
- roasted tomato vinaigrette with Parmesan and basil, Marie’s® brand
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.
Cup of Yum
Nutrition Information
Serving
1Serving (of 4)
Calories
270kcal
(14%)
Carbohydrates
23g
(8%)
Protein
10g
(20%)
Fat
16g
(25%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4 to 6 people
Amount Per Serving
Calories 270
% Daily Value*
| Serving | 1Serving (of 4) | |
| Calories | 270kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.