Tuesday, November 8, 2011

Orzo Salad with Spicy Buttermilk Dressing

Summer is over, but I still have some summer friendly recipes to share. This is a really great salad that makes a lot, and between the beans, tomato and avocado, you can feel good about what you are eating! I made a batch of this at the beginning of the week, and then had it for lunch everyday. And even then I had leftovers to share with a friend!

And maybe on a cold snowy day, you can makes this and imagine that it is hot outside.

 Orzo Salad with Spicy Buttermilk Dressing
from Simply Gourmade

1 cup uncooked orzo
1 cup frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
green onions, sliced
(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 ( I have a confession...I used real mayo)
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
garlic cloves, crushed
peeled avocado, cut into 8 wedges
1 tablespoon chopped fresh parsley

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.

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