Start by washing the romaine lettuce, cherry tomatoes, bell pepper, cucumber, and red onion under cool running water. Use a salad spinner or paper towels to dry them thoroughly.

Once dried, chop the romaine lettuce into bite-sized pieces and add them to a large salad bowl.

Next, finely chop the cherry tomatoes, bell pepper, corn, and cucumber, then toss them into the bowl with the lettuce.

If you'd like a protein boost, drain and rinse the black beans and add them to the salad along with the cooked chicken, if using.

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

Drizzle the freshly whisked dressing over the salad mixture in the bowl. Using tongs, gently toss the salad to ensure all the ingredients are coated.

Finally, sprinkle chopped cilantro and diced avocado on top of your Mexican chopped salad. Add crumbled queso fresco or feta cheese if desired.

You can serve the Mexican chopped salad immediately or store it in an airtight container for later.