Bean Salad and Chicken Pico Quesadillas

This one was a total accident but it came out really delicious. It fills you up too which is a plus. When I made it we had it with Chicken Pico Quesadillas. But it would be ok on its own as a meal. It doesnt have dressing but its packed with flavor.

SALAD:

1/2can black beans

1/2can kidney beans

1/2can chickpeas

1/2 head romaine lettuce

1cup cooked rice

1 ear of white corn, raw cut off the cob

1 small red onion

1 lime

salt

pepper

Combine all the rinsed and drained beans with the lettuce in a large bowl. Add rice and corn and a small red onion chopped. Squeeze the juice of one lime over the salad and salt and pepper to taste. Enjoy!

This quesadilla is easy and filling. Sometimes the come out floppy but if you drain off the Pico juice this shouldnt happen. Even if they are floppy they are delicious.

Quesadillas:

2 chicken breasts, grilled cut into strips

large tortillas

Mexican blend cheese

PICO DE GALLO:

2 large tomatoes

1 jalapeno

1 red onion

cilantro

1 lime

3 cloves garlic

Chop tomatoes and onion into similar size small pieces. De rib and seed jalapeno and mince into tomatoes and onion. Mince and add garlic to the mix as well. Chop a handful of cilantro and add to the mix along with the juice of one whole lime. Let sit 30 minutes

To prep quesadillas place one tortilla into the oven for 4 minutes or until crispy. Top with chicken and a handful of cheese. Spoon on Pico being careful to drain off as much liquid as possible. Top with second tortilla. Put back in oven for 5 or 6 minutes until cheese melts. Enjoy!