Light Chicken Quesadillas with Bean and Corn Salad

Ingredients

• 1 cup(s) fresh corn kernels (approximately 2 large ears)
• ½ teaspoon(s) kosher salt (or to taste)
• 8 flour tortillas, 8" or 9"
• 1 sweet, red bell pepper, seeded and diced
• 1 large, ripe tomato, seeded and chopped
• 1 ½ tablespoon(s) balsamic vinegar (or to taste)
• 15 ounce(s) black beans, drained
• + 8 more ingredients
• • 2 cup(s) chicken, cooked and cubed
  • 1 cup(s) fresh romaine or fresh spinach, shredded
  • ¾ cup(s) bottled salsa
  • ½ cup(s) to ¾ cup reduced fat cheddar cheese, shredded
  • 1 fresh lime, quartered as garnish for salad mixture
  • Bean and Corn Salad:
  • 3 tablespoon(s) fresh cilantro (or to taste)
  • Quesadillas:

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 t...

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