Start by washing your fresh greens thoroughly. If you can, use a salad spinner to shake off excess water.

Slice your cherry tomatoes in half, and rinse and drain the black beans.

Chop your avocado and thinly slice the red onion.

Chef's Tip: For perfectly diced avocado, cut it in half, remove the pit, and score the flesh before scooping with a spoon.

In a large mixing bowl, add your greens to create a sturdy base.

Toss in the halved tomatoes, black beans, corn, chopped avocado, and thinly sliced red onion. Gently combine without mashing the avocado.

In a small jar, combine olive oil, lime juice, chipotle powder, and a pinch of salt. Shake until combined.

Common mistake to avoid: Don’t skip the resting time; letting it sit enhances the flavors.

Drizzle your zesty dressing over the salad and gently toss until well-coated.

Top with crumbled feta cheese and chopped cilantro for the finishing touch.

Serve immediately to enjoy the textures.