4mini or 1 English cucumbercut into bite-size pieces, about 1 cup
1red bell pepper seeded and cut into bit size pieces, about 1 cup
1yellow bell pepperseeded and cut into bit size pieces, about 1 cup
2raw ears of cornkernels removed or (1) 15.25-ounce can of corn, drained
½red onionsliced thin and chopped OPTIONAL
15.5ouncecan of black beansdrained and rinsed
2cupscooked chickencut into bite size pieces
4ouncescheddar or pepper jack cheesecut into matchsticks or shredded, about 1 cup
¼cupfresh cilantrochopped
2cupscorn chips, crushed tortilla chips, or tortilla strips
Dressing Ingredients
⅔cupranch dressing
⅓cupspicy barbecue sauce
Instructions
Combine lettuce, tomatoes, cucumber, bell pepper, corn, onion, black beans, chicken, cheese, and cilantro in a large bowl or on a platter. (I like to use these half-sheet pans as pictured for a prettier presentation.) Top with corn chips or tortilla chips.
Combine the ranch dressing with the barbecue sauce and stir well. Serve with dressing on the side or tossed together. Leftover dressing will keep nicely in the refrigerator for up to two weeks.