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.
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
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
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.