Crunchy Tex Mex Salad with Pinto Beans

Ingredients

• 1 1/2 Tbsp Vinegar, red wine
• 1 Tbsp Adobo sauce (usually found with canned chipotle peppers)
• 1 Tbsp Honey
• 1/2 tsp Paprika, smoked
• 3 Tbsp Oil, cooking
• 1 tsp Cumin
• 1 tsp Coriander, ground
• 1 tsp Paprika, smoked
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1 Bell peppers, any color, diced
• 8 oz Lettuce, any crisp variety like iceberg or Boston leaf, shredded
• 4 Tomatoes, Roma , chopped
• 1 Avocados, diced
• 1 can Olives, black and sliced (4 oz / 113 g), drained and rinsed
• 1 can Beans, pinto (14 oz / 397 g), drained and rinsed
• 1 cup Corn kernels, frozen
• 1 Tbsp Oil, cooking
• 4 oz Cheese, Colby Jack or cheddar, shredded (look for pre-shredded to save time)
• 4 cups Tortilla chips