Salt to taste(about 1/4 teaspoon), pepper to taste
In a medium skillet, heat 1 tablespoon olive oil. Add the pinto beans and Cajun spice and cook for 3-4 minutes over high heat, stirring constantly. The beans will crisp up and start popping. Remove from heat and allow to cool as you prepare the rest of the salad.
Prepare the dressing in a small food processor or magic bullet: Add all the ingredients and process until smooth.
Arrange the salad: On a large platter (or 2 large dinner plates), arrange the spinach, topped with rows of Spiced Pinto Beans, halved grape tomato, cucumber slices, onion slices, cubes of queso fresco, and chopped avocado. Top with Avocado dressing.