Begin by draining and rinsing a can of black beans and a cup of corn to remove excess sodium. While they drain, halve a cup of cherry tomatoes, and chop a red bell pepper and red onion into bite-sized pieces. Slice an avocado and finely chop a handful of fresh cilantro. Set all your vibrant veggies aside.

In a medium-sized bowl, combine half a cup of BBQ sauce and half a cup of ranch dressing. Squeeze in the juice of one lime, and add a pinch of salt and pepper to taste. Whisk the mixture together until it’s smooth and well blended.

In a large mixing bowl, gently combine the prepared black beans, corn, cherry tomatoes, chopped bell pepper, red onion, and cilantro. Use a large spoon or spatula for mixing.

Pour the prepared dressing over the combined vegetable mixture in the large bowl. Using a gentle folding technique, carefully toss the salad to coat everything evenly, ensuring not to mash the avocado.

Once dressed, plate your Cowboy Salad in individual bowls or serve it straight from the large bowl. Garnish with extra cilantro or avocado slices.