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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For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
