Cut romaine lettuce into bite-size pieces.

Drain and rinse pinto beans.

Cut corn kernels off the cob.

Chop avocados.

Thinly slice red onion.

Prepare fresh cilantro sprigs.

In a large bowl, combine the lettuce, beans, corn, avocados, onion, and cilantro.

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

Drizzle the dressing over the salad.

Toss to combine.

Serve immediately with tortilla chips.