In a small bowl, whisk together the ranch dressing, taco seasoning, and salt until fully combined and no lumps remain. This allows the spices to distribute evenly throughout the creamy base, ensuring consistent flavor in every bite. Set aside while you prepare the salad components.

While the dressing sits, prepare all your salad components: chop the romaine into 1-inch ribbons, halve the cherry tomatoes lengthwise, dice the red onion, slice the green onions (separating white and green parts), and measure out the corn and black beans. I like to prep everything before assembly so nothing sits around getting soggy, and the salad comes together in seconds when you're ready to serve.

Add the romaine, tomatoes, corn, red onion, white parts of the green onions (reserving the green tops for garnish), black beans, grated cheddar, and cilantro to a large mixing bowl. Toss gently to combine all the vegetables and proteins evenly before adding the dressing.

Pour the taco dressing from Step 1 over the assembled salad and toss well to coat everything evenly. Squeeze the lime juice over the top and toss again. I find fresh lime juice adds brightness that bottled lime never captures—it really completes the taco flavor profile. Fold in the tortilla strips last so they stay crispy, then top with the reserved green onion slices and serve immediately.