Orzo Salad with Spicy Buttermilk Dressing
- Minutes to Cook:
- Number of Servings: 4
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
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.
Serving Size: Makes 4 1.75-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JDEVASHER.
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.
Serving Size: Makes 4 1.75-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JDEVASHER.
Nutritional Info Amount Per Serving
- Calories: 413.2
- Total Fat: 12.4 g
- Cholesterol: 3.5 mg
- Sodium: 420.3 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 12.4 g
- Protein: 14.9 g
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