These enchiladas are stuffed with early season cabbage, plump sweet corn, and sharp green peppers, and bound together with a rich avocado sauce. Cumin and jalapeno add just enough spice, while a sprinkle of lime juice brings tang to every bite. Top with garden fresh tomatoes and red onions to add crunch and round out the color wheel.
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Punchy green beans and mellow sweet corn compliment each other in this rainbow of dinner salad. Fresh parsley, savory Dijon, and tangy apple cider vinegar combine with indulgent olive oil to make a dressing that’s both bright and satisfying. Rich in fiber and protein, this dinner salad is all things substantial, nutritious, and delightful.
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