Black Bean & Rice Salad with Quick Quesadillas

I love black beans, but Tall Cool One, not so much. Thought I could hide the taste by putting them in a salad... it worked. He loved this. I cooked the black beans in the crock pot for about 6 hours with a bay leaf, 2 Tbsp oregano, 2 Tbsp basil, 4 cloves garlic and 4 cups water. A quick and easy meal.

3 cups cooked white rice

2 cups black beans, drained
3 medium tomatoes, diced
2 small green peppers, chopped
1 small red onion, chopped
¼ cup balsamic vinegar
½ cup red wine vinegar
1 clove garlic, minced
1 tsp dry mustard
½ tsp basil
½ tsp oregano
¼ tsp red pepper flakes
1 Tbsp lime juice
¾ cup vegetable oil


Combine rice, beans, tomatoes, green peppers and onions in large bowl and mix well. In small bowl add remaining ingredients except vegetable oil. Mix well. Gradually whisk in vegetable oil until well combined. Pour over rice & beans and mix well. Cover and refrigerate for at least two hours.


Quick Chili Quesadillas


6 -6 inch flour or corn tortillas1½ cups prepared chili1 cup shredded cheddar1 cup prepared salsa


Place three tortillas flat on a cookie sheet; spray with non-stick cooking spray. Flip tortillas; spread each tortilla with chili and sprinkle with cheese. Place remaining tortillas on top and press down. Spray with cooking spray. Place in 375º oven for 15 minutes. Cool for five minutes and using pizza cutter slice in quarters. Serve with prepared salsa, guacamole, sour cream, etc.


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