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.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
