BBQ Ranch Chopped Salad

For the dressing: 

1/2 cup prepared barbecue sauce (your favorite)

3/4 cup prepared ranch dressing (your favorite)

1 Tbsp. taco seasoning 

For the salad:

1 large head romaine lettuce, chopped

6 green onions, thinly sliced

1 cup cilantro leaves, roughly chopped

14-ounce can black beans, drained and rinsed

1 cup fresh corn kernels or frozen corn, thawed

1 pint cherry tomatoes, halved

8 ounces queso fresco, crumbled

1/3 cup pumpkin seeds, toasted

2 ripe avocados, sliced, for serving

Tortilla chips, for serving

1. Start by preparing the dressing. In a medium bowl, whisk together barbecue sauce, ranch dressing, and taco seasoning until combined. Refrigerate the dressing while you assemble the salad. 
2. Assemble the salad in a large serving bowl or on a platter: start with the romaine lettuce. Scatter the sliced green onions and chopped cilantro evenly over the top of the lettuce, and lightly toss the the three together to distribute the herbs among the greens. 
3. Evenly distribute the remaining salad ingredients in layers: first the black beans, then the corn, then the cherry tomatoes, then the crumbled queso fresco, and finally the toasted pepitas. 
4. Drizzle the salad with about half of the prepared dressing. Serve the remains dressing on the side so people can add more, as desired. 
5. Serve with tortilla chips for scooping or crumbling over the top of the salad for additional crunch!
6. Dressed salad is best consumed in one setting, but any leftovers can be refrigerated for 1-2 days.