Yield: 6 servings.
½ cup apple cider vinegar
¼ cup sugar
¼ cup canola oil
1 teaspoon salt
½ teaspoon black pepper
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can white shoepeg corn, drained
1 green bell pepper, finely chopped
¼ cup fresh flat-leaf parsley, chopped
2 tablespoons finely chopped red onion
In a small mixing bowl, whisk together vinegar and sugar until sugar dissolves. Continue whisking and slowly add canola oil. Whisk in salt and pepper, and set aside.
In a large mixing bowl, combine kidney beans, black beans, chickpeas, corn, bell pepper, parsley, and onion. Pour dressing over beans and toss. Refrigerate for a minimum of 4 hours before serving. After 2 hours, toss again so that dressing coats all the ingredients.
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For decades, a remote piece of Currituck County has been a respite for wildlife. Now under the protection of conservationists, this land, the waters surrounding it, and the skies above will remain a constant in our coastal circle of life.
On North Carolina’s coast, boardwalks wind alongside our sounds, rivers, and beaches, reminding us that the journey is often just as delightful as the destination.
From Wanchese to Duck, these landmark businesses and the families who run them connect consumers with the daily catch.
As the sun sets at Grandfather Mountain, fireflies put on a magnificent show — for those willing to stop and pay attention.
