Begin by draining and rinsing the black beans and corn. Halve the cherry tomatoes, dice the red bell pepper and red onion, and slice the avocado. Chop the cilantro.

In a medium bowl, combine the BBQ sauce, ranch dressing, and lime juice. Add salt and pepper to taste, and whisk until smooth.

In a large bowl, mix the black beans, corn, cherry tomatoes, bell pepper, onion, avocado, and cilantro gently.

Pour the dressing over the salad and toss gently to coat without mashing the avocado.

Serve immediately in a bowl or plate, garnished with additional cilantro or avocado slices.