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Orzo Salad with Spicy Buttermilk Dressing

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 30 mins
Total time 30 mins
Yield

4 servings (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley)

This tasty and colorful Orzo Salad gets a spicy kick from its Buttermilk Dressing which includes chili powder and ground red pepper.

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

Nutrition Information

  • calories 424
  • fat 15.3 g
  • satfat 2.3 g
  • monofat 8.4 g
  • polyfat 2.7 g
  • protein 12.7 g
  • carbohydrate 63.8 g
  • fiber 10.1 g
  • cholesterol 6 mg
  • iron 1.8 mg
  • sodium 607 mg
  • calcium 80 mg

How to Make It

  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.

Also appeared in: Southern Living, July, 2015;