Orzo Salad with Spicy Buttermilk Dressing

Ingredients

  • 1 tablespoon chopped fresh parsley
  • 1 peeled avocado, cut into 8 wedges
  • 2 garlic cloves, crushed
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon black pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon chili powder
  • + 10 more ingredients
    • 2 tablespoons canola mayonnaise
    • 2 tablespoons light sour cream
    • 3 tablespoons fresh lime juice
    • 3 tablespoons chopped fresh cilantro, divided
    • ¼ cup low-fat buttermilk
    • 1 (15-ounce) can black beans, rinsed and drained
    • 3 green onions, sliced
    • 12 cherry tomatoes, quartered
    • 1 cup frozen whole-kernel corn, thawed and drained
    • 1 cup uncooked orzo

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 ...

View full recipe at SpringPad

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