orzo salad with spicy buttermilk dressing

My friend recently mentioned to me that she has been disappointed not to see as many of my regular recipe posts. So Megan, this one's for you! I have been trying to find some yummy, light recipes to make for my family. When I got my Cooking Light magazine in the mail this month, I knew I had to try the Orzo Salad with Spicy Buttermilk Dressing. It was a big hit and I will definitely be making it again. I hope you enjoy it too!



Orzo Salad with Spicy Buttermilk Dressing

• 1 cup uncooked orzo
• 1 cup frozen whole-kernel corn, thawed and drained
• 12 cherry tomatoes, quartered
• 3 green onions, sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup low-fat buttermilk
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 peeled avocado, cut into 8 wedges
• 1 tablespoon chopped fresh parsley

Preparation:

• 1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.
• 2. Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.