photograph by Matt Hulsman

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 Cookingcontact Carolyn Hall of the Ministering Circle.
(910) 762-4956


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