Tex Mex Vegan Lettuce Cups

It's the last day of September and still hot in Scottsdale, AZ so I'm making salads!  Impress your dinner guests with this pretty little salad!

Ingredients:
1 head iceberg lettuce
3 fresh corn cobs, corn shaved off
3 cups chopped heirloom tomatoes
13 oz. can organic black beans, drained
1/2 cucumber diced
1 ripe avocado, diced
1/2 Poblano (Pasilla) chili, chopped
2 scallions, diced
2 tbsp chopped fresh cilantro
Juice of 2-3 limes
*Optional- chopped vegan jalapeno cheese

Directions:
Remove heart from lettuce head and run cold water into the hole left by the heart....that sounds rather cruel...This will loosen the leaves and make them easier to pull apart.  Separate the leaves and set aside to drain.  Mix the remaining ingredients and drizzle lime juice into the mix.  Season with salt and pepper.  Place lettuce leaves into bowls and spoon in salad mixture.  Serves 6-8.

*Citrus accelerates saltiness.  After you mix in lime juice, use salt sparingly and taste as you add salt.