Cowboy Salad

1-2 hearts of romaine lettuce, cut into strips
1 (15.25 oz.) can whole kernel corn, rinsed and drained
1 (15.25 oz.) can black beans, rinsed and drained
2 C cherry tomatoes, halved
1 C sharp cheddar cheese
1 avocado, diced, sprinkled with lime juice
1 red bell pepper, diced
1 jalapeño, seeds removed, minced
1/2 red onion, diced
1/3 C fresh cilantro, finely chopped

Dressing:
1 C mayonnaise
1/2 C barbecue sauce
1/4 C spicy brown mustard
2 tsps Worcestershire sauce
2 tsps lime juice

PREPARATION

In a medium bowl, whisk together mayonnaise, barbecue sauce, mustard, Worcestershire sauce and lime juice together until smooth, then set a side.
Place romaine strips in a large bowl, then top with corn, beans, tomatoes, cheese, avocado, bell pepper, jalapeño, red onion and cilantro.
Pour on dressing and toss together to combine.
Let rest 15-20 minutes before serving, giving flavors a chance to build. Enjoy!