Wash and dry all fresh vegetables thoroughly under cool running water. Spin the Romaine lettuce in a salad spinner to remove excess moisture.

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

Dice the cherry tomatoes, bell pepper, cucumber, and red onion into small pieces.

Add the chopped vegetables into the bowl with the lettuce, and incorporate the corn.

Rinse the black beans if canned, and cut the chicken into bite-sized pieces if using.

Gently fold these protein options into the vegetable mixture.

In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until emulsified.

If desired, add a pinch of paprika to the dressing.

Drizzle the dressing over the salad mixture and toss gently with tongs until well combined.

Fold in the chopped cilantro and diced avocado.

Sprinkle with crumbled queso fresco or feta cheese on top.

Serve immediately or store the salad with the dressing on the side if prepping in advance.