photograph by Matt Hulsman

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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Wendy Perry is a recipe developer, personal chef, and Franklin County native.

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