Light Chicken Quesadillas with Bean and Corn Salad Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 Ingredients - Bean and Corn Salad: - 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, 8	1

	- 1/2 cup to 3/4 cup reduced fat cheddar cheese, shredded - 1 fresh lime, quartered as garnish for salad mixture    A lighter version of the traditional quesadillas, made to please anyone wanting a moderate amount of food.   Directions Combine all of the bean and corn salad ingredients together in a bowl and set aside while preparing quesadillas (may be done 1 to 2 hours prior to serving, if refrigerated). Combine cooked, cubed chicken with bottled salsa, shredded greens, and cheese. Divide chicken mixture evenly on 4 flour tortillas and cover with 4 remaining tortillas. Coat large skillet with non-stick vegetable spray.  Cook each quesadilla over medium heat, one at a time, for approximately 4 minutes on each side. Remove quesadillas and cut each into 4 pieces. Serve with bean and corn salad and bottled salsa.	2