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.
Servings: 4 to 6 people
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
- 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.
Nutrition
Serving: 1grams