Yield: 12 servings.
1 (16-ounce) can black beans, rinsed and drained
3 ounces Monterey Jack cheese, shredded
3 ounces sharp Cheddar cheese, grated
8 ounces shoepeg corn, drained
¾ cup green onions, sliced with tops
¼ cup cilantro, chopped
¼ cup celery, thinly sliced
1 small red pepper, diced
1 cup mild picante sauce
2 tablespoons olive oil
2 tablespoons cumin powder
1 clover garlic, mince
Mix all ingredients, and let chill for at least 1 hour. Great with corn chips.
Additional recipes from Cape Fear … Still Cooking:
Cape Fear Clam Chowder
Zesty Shrimp & Rice Salad
Order a copy
To purchase Cape Fear … Still Cooking, contact Carolyn Hall of the Ministering Circle.
(910) 762-4956
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When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
