Recipe by

Visit website

Blogging Marathon# 38: Week 1/ Day 2 Theme: Soup or Salad with Sides Dish: Salad with Black beans & Corn with Cheese Quesadilla For Day 2 of BM# 38, I have a simple salad served with cheese quesadilla. This salad is inspired from a dish that is on Chili's menu -- Quesadilla explosion Salad. We were at Chili's couple of weeks ago and saw it on the menu, though I didn't order it. Not sure if I already told you, I don't order salads when we go out. I feel like I have to eat actual food and not salads...


23 serving

Total time

20 minutes


  • 1 cup black beans ((if using canned, make sure to rinse and drain them))
  • 1 cup corn ((fresh or frozen))
  • 2 tomato (- medium, deseeded and diced)
  • cheese (- as needed (optional))
  • 1 shallot (- small, finely chopped)
  • Ritz Cracker
  • 2 tbsps white wine vinegar
  • 2 tbsp lemon juice
  • 1 tbsp orange juice
  • Ritz Cracker
  • to taste Salt Pepper (&)


  1. Make the Citrus-Balsamic Vinaigrette: Combine all the ingredients in a small jar and shake it very well to combine all the ingredients. Store it in the fridge for up to 1 week.
  2. If using vegan chick'n, then cook according to package directions and keep ready.
  3. For the Salad: Layer all the ingredients for the salad in a bowl, add the vinaigrette and serve immediately.

Stop Wasting Time Searching for Recipes

Let them come to YOU with HeyFood

  Over 5,000 recipes like this one, matched to your tastes

  Eliminate the age-old problem "what's for dinner?"

  Support for most major diets and allergies

No, thanks