This tasty orzo salad is full of beautiful color from the veggies packed into the salad. The buttermilk dressing adds a flavorful and spicy kick with a creamy texture. Even delicious cold the next day as leftovers!
1 cup uncooked orzo
1 cup frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 (15-oz) can black beans, rinsed and drained
1/4 cup low-fat buttermilk
3 Tbsp chopped fresh cilantro, divided
3 Tbsp fresh lime juice
2 Tbsp light sour cream
2 Tbsp canola mayonnaise
1 tsp chili powder
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp crushed red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 wedges
1 Tbsp chopped fresh parsley
1. Cook orzo according to package directions. Drain and rinse, drain well.
2. Place orzo, corn, tomatoes, green onions, and black beans in a large bowl. Toss to combine.
3. Combine buttermilk, 2 Tbsp cilantro, and next 8 ingredients (through garlic) in a small bowl. Stir well with a whisk. Drizzle over orzo mixture and toss to coat.
4. Top with avocado and garnish with remaining cilantro and parsley.
Yield: 4 servings (424 calories, 15.3 g total fat, 2.3 g saturated fat, 12.7 g protein, 63.8 g carbohydrate, 10.1 g fiber, 6 mg cholesterol)
Cooking Light, May 2011