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Tortilla Strips: In a small pan turn to high heat and crisp both side of corn tortilla. 30 seconds to 1 minute or until golden. Remove and place on towel to let cool. Cut into thin strips.
Corn: Use a pan and place on high over the stove. After shucking the corn place directly on to the pan. Let the corn blacken slightly on all sides. You can cut the corn in half lengthy wise or run a knife from top to bottom to take the corn off.
Avocados: Slice open avocados and cut slices ½ inch thick lengthwise. Place on a plate flat and squeeze a full lime even on all the pieces. Season with salt and pepper. Heat grill (if you don’t have a grill a pan can work) to high. Place avocados gently onto the grill make, cook on both sides for 15-30 seconds (longer for electric grills). Once avocados are done they will have nice blackened grill marks. Once done remove from grill and chop avocados into ½ inch cubes.
Salad Build: Chop heads of Romaine in evenly and place in bowl. Add chopped cilantro, red cabbage, beans, tomatoes, avocados, corn, dates, tortilla strips into their own corners of the bowl. Drizzle salad dressing over top, mix up and enjoy!