Giant Southwest Cobb Salad

This salad ended up being really flavorful and easy to make (though it did take a bit of time to shop everything up). Plus, it was filling but light enough for a hot summer day. We didn't serve any dressing with it because the pico and black bean corn salsa added enough of their own juices to serve as a dressing.

Ingredients (for two salads):
-2/3 head of Romaine lettuce, torn into small pieces
-1 avocado, chopped into bite size pieces
-3 slices turkey bacon (optional)
-2 faux chicken patties, such as Morning Star farms
Pico de gallo ingredients:
-3 Roma tomatoes, diced into small chunks
-2 T diced red onion
-2 T cilantro, divided
-1 T lime juice
- salt and pepper to taste
Black bean corn salsa (note: if you want to save time you could just use plain black beans and some feta or queso fresco)
-1 can black beans
-1 can shoepeg corn
~3 oz crumbled feta cheese
-2 T cilantro
-1/4 C apple cider vinegar

-1/8 C EVOO

-2 T brown sugar 

Steps
1. Make pico de gallo by combining tomatoes, red onion, cilantro, lime juice, and salt and pepper.

2. Make black bean corn salsa by whisking oil, vinegar, and brown sugar, then tossing with beans, corn, feta, cilantro, and green onion. See this link for step by step.
3. Fry bacon and crumble.
4. Cook faux chicken paties per directions and chop into pieces.
5. Assemble salad by layering ingredients vertically.