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