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Grilled Portobello Mushroom and Bell Pepper Salad with Black Beans - a healthy vegetarian meal that's easy to whip up any night of the week!
Grilled Portobello Mushroom and Bell Pepper Salad
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Main Course
Servings: 4 to 6 people
Author: Julia
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
  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.