Southwestern Style Corn Black Bean Lettuce Salad...I wrote this recipe around the summer time of 2009.
My late father-in-law was dying of cancer during that period of time. For 8 weeks on a roll, we made a 4-hour trip to Pennsylvania with our 9-month old every weekend right after work on Fridays, came back home on Sundays and got back to work on Mondays.
Many of our families live in Pennsylvania that they paid their weekly visit, too. While everybody was there, we all brought food to pass around, especially since my late father-in-law was a food lover. Even he was bed bound back then, he would eat as much as he could.
Prep Time: 8-10 Minutes Cook Time: ZERO Serving: 2-4
Yes, my late father-in-law loved to eat and ate a lot. You may think that he got to be overweight. Well, it was the opposite. He was very skinny. He was an electrician and worked very hard. Even though he ate a lot, he worked hard enough to burn it off so that he could enjoy more food after work. When he was dying, he still didn't want to stop. He still climbed up to the roof and tried to do something. Man....it took a lot of us to convince him to get back down that day.
Anyway, this recipe was inspired by our food exchange during that time in the memory of my late father-in-law, Floyd Read.
1 head Iceberg lettuce (discard core, cut in bite size and rinsed) or 24-oz Bag Pre-washed Iceberg Lettuce Mix
(I personally prefer to cut up my vegetables and wash them with a salad spinner. If time is allowed, I still wash my vegetables even I bought them pre-washed for the salad.)
1 can (15 oz; drained) Sweet Corn Kernels
1 can (15 oz; drained and rinsed) Black Beans
Store-bought Ranch Dressing
You May Also Be Interested In: