1-Gather and prepare all ingredients by washing and drying vegetables, draining and rinsing beans, and measuring spices and dressing components.

2-Chop the romaine lettuce into bite-sized pieces and place in a large mixing bowl.

3-Dice tomatoes, avocado if using, and onion accurately for even texture.

4-Add corn kernels, black beans, and chopped cilantro to the bowl.

5-In a small bowl, whisk together the dressing: combine ¼ cup fresh lime juice, 2 tablespoons honey, ½ teaspoon cumin, 1 clove garlic finely minced, and ½ teaspoon salt. Slowly add 2 tablespoons canola oil and 2 tablespoons extra virgin olive oil while stirring continuously, then adjust salt and freshly ground black pepper to taste, and set aside.

6-Preheat the oven to 400 degrees Fahrenheit for the tortilla strips. Cut 6 six-inch corn tortillas into thin ¼ inch strips, toss with 1 ½ tablespoons canola oil and ½ teaspoon sea salt, and bake for 15-20 minutes, stirring every 5 minutes until golden and crisp; allow to cool.

7-For the corn, microwave 2 ears at a time for 3 ½ minutes, cool for 5 minutes, then remove the kernels from the husks and silks.

8-Pour the dressing over the combined ingredients and toss gently to coat all components well.

9-Sprinkle any garnishes like whole cilantro leaves, and serve with the tortilla strips on top or on the side.

10-Serve immediately for best freshness, or chill for up to 2 hours; for dietary adaptations, substitute ingredients as needed during these steps.