Orzo Salad with Spicy Buttermilk Dressing

In case you couldn't tell we are totally on an orzo kick right now. This is a good inexpensive meal with lots of flavor. It mixes cool and spicy and every bite tastes a little different but so yummy. The only thing I would change is probably leaving out the parsley next time. We love this so much that I had to go to the store after work today to pick up more black beans to make another batch! So send us any orzo recipe you find because this, like the other orzo recipe we have, is a 5 out of 5 stars.

Source: Cooking Light

Serves: 4

Ingredients

• 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

Directions

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.

Amount Per Serving

Calories: 424

Fat: 15.3g

Cholesterol: 6mg

Sodium: 607mg

Fiber: 10.1g

Protein: 12.7g