It’s Bean a Long Week

The end of this work week marked a few notable moments:

1.) I’ve been interning in NYC for five (five?!) weeks already. However, I feel I was only officially initiated yesterday, when the managing editor asked me to make my first Starbuck’s run–my fellow intern and I ordered each staffer’s pick-me-up of choice to help us push through the last few hours of a work-heavy week. If you offer me free coffee, yes, yes I will pick it and 18 other beverages up for you. Any time.

2.) The same day included NYC celebrity sighting number two: Mo Rocca, anyone? If he hadn’t been so engaged in a dinner with his friends at Redwood, there would have been photographic evidence. Alas.

3.) A Summer White Bean Salad. Perfect served warm or cold; a refreshing pairing of distinct flavors; tasty all around.

Summer White Bean Salad

Adapted from a recipe by Jolinda Hackett

Makes 4 servings

Ingredients

2 15-ounce cans cannellini beans, drained

3 cloves garlic, minced

1 red onion, minced

1/2 cup chopped fresh cilantro

2 tablespoons olive oil

2 large tomatoes, diced

1/3 cup sliced black olives

2 tablespoons red wine vinegar

1 teaspoon lemon juice

Salt and pepper to taste 

Directions

Sautee onions over medium heat until soft. Add garlic, and cook for a minute more. Add remaining ingredients and cook just until beans are warm. Serve as is, or chill.

Comments

  1. David says:

    Eating my first of what will be at least two bowls tonight of this amazing “salad,” which I’m treating more as a solids-heavy, broth-light soup and eating with a spoon so I don’t miss out on a single bite/slurp. Followed your recipe exactly, and the only thing I’d change next time would be to add a finely diced jalapeño. Can’t wait to see the blog’s remodel; I already love the new logo!

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