Roughly chop romaine. Set aside.

Slice bell peppers and onions. Add 1 tablespoon of olive oil to a pan over medium high heat. Add peppers and onions and cook, stirring occasionally, for about 5 minutes, until soft. Set aside.

Bring a pot of water to boil. Remove outer husk from corn and place corn in boiling water. Let water return to a boil and cook for about 5 minutes. Turn off water and leave corn in warm water until ready to use.

While corn is cooking, add remaining 1 tablespoon olive oil to the pan that contained the peppers and onion. Add ground beef, using a wooden spoon to break it apart into small pieces. Add taco seasoning, salt and pepper and combine. Cook, stirring occasionally, until beef reaches an internal temperature of 160 F on a thermometer. Once cooked, set aside.

Drain and rinse kidney beans. Set aside.

Dice avocado.

Remove corn from the pot. Using a knife, cut corn off the cob.

Toss romaine lettuce with any store bought dressing (I used a store bought mix of olive oil, lemon juice and spices).

Assemble salads: add romaine lettuce to a bowl or plate. Top with sautéed peppers and onions, boiled corn, ground beef, kidney beans and avocado. Top each salad with desired amount of salsa.