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Family-Style Quesadilla Salad Recipe with Black Beans, Corn, and Ranch

Family-Style Quesadilla Salad

A colorful ranch-dressed salad with black beans, corn, and tomatoes, served with crisp, cheesy salsa quesadilla wedges. This family-size recipe makes 4 servings and comes together in about 25 minutes.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 10-ounce package Torn mixed salad greens or romaine
  • 1 15-ounce can Black beans, rinsed and drained
  • 1 cup Frozen corn, thawed
  • 1 medium tomato or 1 cup grape tomatoes Medium tomato, chopped, or halved grape tomatoes
  • 1/2 cup Ranch dressing
Quesadillas
  • 4 6-inch tortillas Flour tortillas
  • 1 cup Shredded Mexican-style cheese blend or cheddar-Monterey Jack blend
  • 1/2 cup Chunky salsa

Method
 

Step-by-Step
  1. Place the torn salad greens or romaine, rinsed and drained black beans, thawed corn, and chopped tomato in a large serving bowl.
  2. Add the ranch dressing and toss until the greens and vegetables are evenly coated. Refrigerate the salad briefly while preparing the quesadillas, if desired.
  3. Spread each flour tortilla with chunky salsa, then sprinkle with the shredded cheese. Fold each tortilla in half.
  4. Heat a large nonstick skillet over medium heat. Cook the quesadillas for about 2 to 3 minutes per side, turning once, until the tortillas are lightly browned and the cheese has melted.
  5. Cut each quesadilla into wedges and arrange the wedges around or on top of the salad. Serve immediately.

Notes

Drain and rinse the beans thoroughly, and thaw and drain the corn so excess moisture does not make the salad watery. Cook over medium heat rather than high heat so the cheese melts before the tortillas become too dark. Cut the quesadillas just before serving to preserve their crispness.