Servings
Font
Back
5.0 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
15 mins
Total Time
35 mins
Servings: 4 to 6 people
Calories: 270 kcal
Course: Salad
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat your grill to medium-high
  2. Generously coat the portobello mushrooms, bell peppers, and pasilla pepper with olive oil, and sprinkle with sea salt. 
  3. Place vegetables on the preheated grill and cover.
  4. 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. 
  5. 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.
  6. Serve salad with grilled vegetables and black beans on top.

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: 4to 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.