Orzo Salad with Spicy Buttermilk Dressing
From Cooking Light
- 1 cup uncooked orzo
- 1 cup frozen whole-kernel corn, thawed and drained
- 1 pint cherry or grape tomatoes, quartered
- 3 scallions, 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 mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 garlic cloves, pressed
- 1 peeled avocado, cut into wedges
Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture and toss. Top with avocado; garnish with remaining cilantro.
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