This tasty and colorful Orzo Salad gets a spicy kick from its Buttermilk Dressing which includes chili powder and ground red pepper.
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
How to Make It
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.
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.
I made this today for a summer dinner party. I also added edamame for extra protein. Yum! For the quick and easy version, use Bolthouse Creamy Cilantro Avocado salad dressing (yogurt based, in the produce section) and add the lime juice/spices/seasoning as desired. Terrific!
This is the best tasting salad of this type I have ever made or eaten. I have served it twice and have had great reviews, many compliments and "can I have this recipes". Making it again for Father's Day bar-b-q. Love it, love it, love it.
Nice creamy dressing that goes well with pasta. For some reason, the veggies didn't seem to mix so well with the pasta and dressing, and I found myself wishing it was just pasta and sauce (I know, I know... that defeats the whole "healthy" point). Husband didn't agree and he enjoyed it more than I did.
I am always looking for healthy, easy salads to make for lunches. This one has definitely been added to the list. I used olive oil mayo that I had on hand, minced the garlic, and left out the parsley. The only thing I felt that it needed was a little more salt.
Absolutely wonderful! The buttermilk dressing is not heavy at all, and the lime really brightens all the flavors. I zested the lime as well for some extra citrus flavor. Great recipe, and a perfect main dish for vegetarians.
Great leftover for lunch. I thought the flavor and texture was excellent. I used guajillo chili powder.
I did think the part of the recipe calling for "crushed" garlic was unclear. I used one finely chopped clove and found the flavor was more than strong enough. Maybe the recipe writer intended to have the garlic flavor just infuse from whole crushed cloves, to be removed before serving. Not sure.
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