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á-4131

Orzo Salad with Spicy Buttermilk Dressing

By

Cooking Light MAY 2011

Yield: 4 servings (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley)
Hands-on:30 Minutes
Total:30 Minutes

11 points plus

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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

Details

Preparation

Step 1



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.

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