Heat a fry pan on medium-high heat until hot.

Pour the canola oil in and coat the bottom of the pan.

Add the ground chuck, breaking it up and letting it brown.

When the meat starts to sizzle, add the taco seasoning mix and 1 cup of water.

Cook according to package directions.

Drain the fat and set the meat aside to cool to room temperature.

To make the vinaigrette dressing, place all the vinaigrette ingredients in a glass bowl and whisk to combine.

Cover the vinaigrette and set aside. It can be made up to 3 days ahead and kept for a week in the refrigerator.

Chop the lettuce, arugula and baby romaine into small chunks and add to a large salad bowl.

Add the scallions, corn, carrot, cilantro, black beans and cheese to the salad bowl.

Sprinkle 1/2 teaspoon of kosher salt and vinaigrette dressing over the salad, mixing well to combine.

Add the avocado and toss gently.

Serve with your favorite salsa, extra lime wedges, a dollop of guacamole and some crushed tortilla chips.