Since I became intimately acquainted with “The Los Angeles Ten”—and by this I mean pounds, not the ten best places to faint away at Paris Hilton’s sad-fabulousness—salads are almost all I allow myself to eat; therefore, I’m always looking for new ideas. My good friend, Adelaide, was happy to come to the rescue. Adelaide and myself spent untold hours, well, years really, schlepping coffee, taking orders from high-maintenance New Yorkers, scraping butter cream off our elbows, and arguing the state of the world at the best bakery on earth: The Cupcake Café. Trust me, you want the Cupcake experience. It’s a very famous place, and it’s no wonder why. Where else can you get the best cupcake of all time (Magnolia? Please.), the most killer split pea soup, donuts … and Adelaide? She is the only Puerto Rican I know who can regale you with spiritual conversation about the Buddha, and a second later yell at you, in speech peppered with healthy Spanish curses, because you forgot to brew the coffee. And you’re a customer!
Adelaide’s Super Summer Salad
Two cans garbanzo or cannelloni beans
1/2 red onion, chopped
Two scallions, chopped finely
1/2 cup grape tomatoes, halved
Olive oil
Zest of 1/2 orange (more if you want; I like a lot)
Juice of one lemon
Fresh chopped mint
Salt and fresh ground pepper to taste
Directions:
In small bowl, whisk together olive oil, lemon juice, and zest. Remember, you are making a dressing and Adelaide just throws it all together so this is approximate.
Toss beans, tomatoes, onions, and scallions in a bowl. Drizzle with dressing and toss. Not too much or it’ll be oily. Sprinkle in some fresh chopped mint and consume. Very refreshing!
Photo courtesy of Mike Wade
