Light Chicken Quesadillas with Bean and Corn Salad Recipe

1 cup fresh corn kernels (approximately 2 large ears)

1 sweet, red bell pepper, seeded and diced

1 large, ripe tomato, seeded and chopped

3 tablespoons fresh cilantro (or to taste)

1 1/2 tablespoons balsamic vinegar (or to taste)

1/2 teaspoon kosher salt (or to taste)

15 ounces black beans, drained

Quesadillas:

2 cups chicken, cooked and cubed

1 cup fresh romaine or fresh spinach, shredded

3/4 cup bottled salsa

8 flour tortillas,

1/2 cup to 3/4 cup reduced fat cheddar cheese, shredded

1 fresh lime, quartered as garnish for salad mixture