Servings: 6 to 8

1 tbsp. extra-virgin olive oil 1 tbsp. extra-virgin olive oil
1 1/2 to 2 c. fresh corn kernels (from about 2 ears) 1 ½ to 2 c. fresh corn kernels (from about 2 ears)
1 c. cooked or canned black beans, rinsed and drained 1 c. cooked or canned black beans, rinsed and drained
1 1/2 tbsp. adobo seasoning 1 ½ tbsp. adobo seasoning
1 1/2 tbsp. BBQ sauce 1 ½ tbsp. BBQ sauce
8 c. mixed lettuce, chopped (about 14 oz.) 8 c. mixed lettuce, chopped (about 14 oz.)
4 radishes, thinly sliced 4 radishes, thinly sliced
2 avocados, chopped 2 avocados, chopped
1 pt. mixed cherry tomatoes, chopped 1 pt. mixed cherry tomatoes, chopped
1/2 c. crushed tortilla chips ½ c. crushed tortilla chips
1/3 c. fresh cilantro leaves ⅓ c. fresh cilantro leaves
Freshly ground black pepper Freshly ground black pepper
Your choice of Ranch Dressing, for serving Your choice of Ranch Dressing, for serving

In a medium cast-iron skillet over high heat, heat oil.
Add corn and cook, stirring constantly, until cooked through, about 2 minutes.
Add beans and adobo seasoning. Cook, stirring, until warmed through, about 3 minutes more. Stir in BBQ sauce and remove from heat.
In a large bowl, toss lettuce, radishes, avocados, tomatoes, chips, and cilantro with corn mixture; season with pepper.
Drizzle salad with Ranch Dressing.