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.

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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.

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

Directions:

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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