Monday, August 10, 2015

Orzo Salad with Spicy Buttermilk Dressing

I was shocked to realize I had never posted this recipe before. It is one of those perfect dishes to take to a BBQ and it is always a hit. Plus it is super simple and fairly inexpensive to make. Win. Win.


This is one of those salads that gets better the longer it sits. In order to avoid the orzo soaking up all of the dressing though I usually reserve half to toss the salad with right before serving. Sometimes I add black olives or grilled shrimp to the salad as well.

Would I make this again? It's a summer staple in our house.


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


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.

Source: Cooking Light

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