First, make the Basic Cashew Sour Cream and set aside. If making your own pita chips, toast 1 whole wheat pita bread in an oven preheated to 375ºF for about 8 to 10 minutes until golden. Let cool and crush into little chips.
Chop and prep all the veggies (romaine through bell pepper). You can layer all the salad ingredients in a large salad bowl for a serve-yourself presentation or you can make it in individual bowls. Set aside.
Get all your toppings ready to go and on the table or counter.
Next, place the beans, corn, cumin, smoked paprika, oregano, cayenne pepper, and lime juice in a medium pot and cook over medium heat just for a couple of minutes, stirring, until the corn is not longer frozen and everything is heated throughout. Add water, 1 tablespoon at a time, if needed to prevent burning.
Serve the Black Bean and Corn Filling (while it's hot) on top of the salads and then garnish with all the toppings – salsa, crushed pita bread chips, cilantro, jalapeños, hot sauce, Basic Sour Cream, and lots of freshly squeezed lime! Toss and enjoy!