Yield: 8-10 servings.
1 pound butterbeans, cooked and drained
2 cups (3-4 ears) fresh, raw corn
2 jars Mt. Olive Sweet ‘N’ Hot Salad Peppers
1 medium red onion, cut into thin slivers
2-3 stalks celery, diced
¼ cup favorite oil (optional)
Pinch salt
Freshly ground black pepper
In a large mixing bowl, stir together all ingredients.
Cover and chill. Enjoy for up to one week.
print it
Pigeon fanciers feed, tend, and protect their birds from the time they’re chicks — only to release them into the world with the faith that their companions will come back to roost.
No matter where life may take you, the heat of a Tar Heel summer leaves a sweat stain on your memory.
A full third of the trail that crosses North Carolina isn't actually on a trail. Here's how thru-hikers get through it.
The chef behind Crook’s Corner in Chapel Hill shows us how a simple summer sandwich can contain multitudes.
