Step 1

In a large bowl, combine the chopped romaine, black beans, corn, cherry tomatoes, avocado, cilantro, and red onion. Set aside.

Step 2

In a small bowl, whisk together the lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing. Set aside.

Step 3

In a shallow bowl, combine the flour, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.

Step 4

In another shallow bowl, pour the buttermilk.

Step 5

In a third shallow bowl, add the panko bread crumbs.

Step 6

Dredge the sweet onion pieces in the flour mixture, shaking off any excess. Dip them in the buttermilk, then coat them in the panko bread crumbs.

Step 7

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the sweet onion pieces in batches until golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.

Step 8

Toss the salad with the dressing and divide it among four plates.

Step 9

Top each salad with a generous serving of crispy onion straws.