Monday, June 11, 2012

Southwestern Grilled Green Onion Salad

I love grilled green onions.  Oh, how I love grilled green onions.  When we have barbecues we make two bunches- one for the guests, one for myself.  Veggie burgers?  Psh.  I'll pass.  Give me some of these salty, sweet bad boys, some corn, and some garlic bread and I am one happy camper.  But sometimes it's too much trouble to fire up the grill, and this is where my new best friend comes in.

 Photo cropped because I have an ugly stove... and maybe because I'm a messy cook...

Ahhhh... a cast iron grill pan.  I've been dreaming of one of these for ages.  Look at the lovely grill marks- and the charring!  No, that's no mistake.  The charring is the best part!  Those little blackened ends are smoky barbecue-y goodness.  So anyways, I think  we've pretty much established that I love these babies for who they are.  But I wanted others to love them, too, and not just as a steak topping.  So I created this salad, in which they play a starring role- and steal the show, as far as I'm concerned.  

I'm not afraid of salads.  I know of vegan and vegetarian blogs that practically apologize every time they post one.  Yes, there's a stigma that all we eat is salads- but when they're this good, why wouldn't we?

Southwestern Grilled Green Onion Salad
Yield: one big, filling serving

1 bunch green onions
1 cup grape tomatoes
1 cup cooked or canned (drained) corn
1 cup drained black beans
1 tbsp chopped cilantro
1 clove garlic, crushed
Juice of 1 lime
dash of sriracha
1 tbsp olive oil + more for cooking
 salt and pepper to taste 
1 avocado, chopped

Preheat oven to 400.  Place tomatoes in 9" baking dish and coat with olive oil and sprinkle with salt and pepper.  Roast for 25 minutes, stir, then start on your green onions (below) and cook tomatoes for another 20 minutes, stirring occasionally.
Green onions- Bring your grill pan to medium high heat.  Chop the root ends off of the green onions and massage just enough olive oil onto them to coat and make them shine.  Sprinkle salt and pepper- the same amount as you would for corn on the cob (I like them really well seasoned.)  Cook for about 8-10 minutes, turning halfway through.  Allow to cool enough to handle, then chop into 1 inch pieces.
Place green onions, corn, black beans, and cilantro in bowl.
Prepare dressing- Mix together garlic, lime juice, sriracha, and olive oil.  Add salt and pepper to taste.  Pour over veggies, toss, then taste again to see if more salt and pepper are needed.  Very gently fold in avocado, so as not to smash it.  Enjoy!