Wash and dry the romaine and mixed greens thoroughly. Chop or tear the romaine into bite-sized pieces and add to a large serving bowl with the mixed greens.

Prepare vegetables

Halve the cherry tomatoes. Core and dice the red bell pepper into small pieces. Finely dice the red onion. If using jalapeño, halve, remove seeds for less heat, and finely mince. Add tomatoes, bell pepper, onion, jalapeño, corn and black beans to the bowl with the greens.

Prepare avocado and cilantro

Cut the avocado in half, remove the pit, dice the flesh and gently toss into the salad bowl to avoid mashing. Roughly chop the cilantro leaves (stems removed) and sprinkle over the salad. Squeeze the juice of half the lime over the avocado immediately to prevent browning and toss gently.

Add cheese and crunch

Crumble the feta or cotija cheese and add to the salad. Just before serving, add the tortilla strips or crushed chips to maintain crunch.

Dressing

Whisk dressing: In a small bowl or jar, combine the olive oil, fresh lime juice, honey (or agave), ground cumin, smoked paprika, minced garlic, salt and black pepper. Whisk or shake vigorously until emulsified and well combined. Taste and adjust seasoning — add up to another 1/2 tsp salt or more lime if desired.

Dress and toss: Pour about two-thirds of the dressing over the salad and toss gently to coat. Reserve remaining dressing to offer extra at the table. Taste a portion and add more dressing if needed.

Serve: Transfer to a serving platter if desired, garnish with additional cilantro leaves and a lime wedge. Serve immediately so the tortilla strips remain crisp.