Roasted Corn and Black Beans Salad

Aint nothing complicated about a salad - As long as you like the marriage of the ingredients that go together, you are the king of your own salad. The key ingredient of this salad, however, is the Roasted Corn and Beans part. You cannot skip this step for the ultimate smoky taste.

1 Corn on the cob, roasted on cooking range flame
1 cup black beans - use canned beans, completely rinse the beans off of the liquid in a colander, let dry partially, roast black beans for 3 to 4 minutes on high flame in a skillet in some olive oil
2 boiled eggs, chopped
Croutons
1 medium roma tomato, deseeded and chopped
1/4 cup diced red onion
Hidden Valley Southwest Chipotle dressing
Salt
Black pepper
and oh Romaine Lettuce, cut in bite size pieces - when washed lettuce should be completely dry and put it aside in the freezer for few minutes before mixing.
Mexican shredded cheese

Mix all the ingredients together. Sprinkle cheese and croutons as per your quantity.  Drizzle dressing. Serve right away.