Mexican Chop Salad with a Cilantro Vinagrette

INGREDIENTS

• 2 heads romaine lettuce, chopped
• 1 cup pinto beans, cooked and drained
• 3 tomatoes, chopped
• 1 red onion, chopped
• 2 cups corn, grilled and cut off the cob
• 1/2 cup red bell pepper, chopped
• 2 avocados, sliced
• 1 cucumber, diced
• 1 part lemon juice
• 3 parts extra virgin olive oil
• 1/2 cup finely chopped cilantro
• salt and pepper to taste