Taco Salad with Chipotle-Lime-Honey Vinaigrette

Use the ingredients below in whatever proportions appeal to you:

Lettuce (torn into pieces, rinsed, and spun dry)
Tortilla chips
Black beans (rinsed and drained)
Corn kernels, fresh or frozen
Chopped fresh tomato, or halved grape tomatoes
Diced avocado
Thinly sliced scallions
Chopped fresh cilantro
Shredded cheddar or jack cheese

Vinaigrette (here are the basic amounts- scale up or down as needed)
1/4 cup fresh lime juice
1/4 cup vegetable oil
1-2 teaspoons adobo sauce from canned chipotles (more to taste)
2 teaspoons honey
Salt to taste

For the salad: Place a layer of lettuce on the plate, and scatter chips around the edge. In a bowl, combine the beans, corn, tomato, avocado, scallions and cilantro. In a measuring cup, whisk together the vinaigrette ingredients, tasting for salt. Dress the bean and corn mixture generously with vinaigrette, then spoon some of the beans into the center of each plate. Top with shredded cheese and enjoy.