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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Split-rail fences don’t shout “keep out.” They lean, they shift, they invite. And in western North Carolina, they remind us that some lines are meant to hold, not harden.
Each May, spring climbs nearly 3,000 feet to the seat of Alleghany County. Here, as the rhododendrons blush, a beloved mountain town welcomes visitors with its food, art, and flourish of color and creativity.
Brief but delicious, soft-shell crab season is cherished by diners as well as the folks who work around the clock to put these native pinchers on our plates.
When it comes to poultry, the best is raised close to home.
