Avocado & Bean Salad

This recipe from book called Perfect Mexican. It is a Parragon Publishing book. I found a lot of recipes from this book. This salad originally serve with steak. I didn't cook steak. I increased the amount of spices and added jalapeno pepper because we love spicy food. I made this salad for my guest and they always asked me recipe.I'm sharing this recipe with all my friends and other people who like to cook.
Ingredients
Serves 4-6
6 garlic gloves

1/4 cup olive oil
juice of 1 lime
1 tbsp red wine vinegar
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
5 scallions , thinly sliced
1 head romaine lettuce
8 oz canned corn kernels, drained
17 oz canned red kidney beans, drained
2 avocado
2 ripe tomatoes
1 jalapeno pepper small chopped ( optional)
half cup fresh cilantro 
Handful of crisp tortilla chips.

Method
To make the dressing combine lime juice, and oil with the vinegar,chili powder, cumin, and paprika in a small bowl, then set aside.
Toss the scallions with the lettuce and arrange on a serving platter. Pour half of the dressing over the leaves, then arrange the corn,beans, avocado, and tomatoes  over the top.sprinkle with the jalapeno pepper and cilantro.