Orzo Salad with Spicy Buttermilk Dressing

Jim isn't even a big avocado fan, and we agreed that its creaminess paired with the spicy dressing was fantastic! We had grilled chicken breasts with this salad as the side ~ delicious and easy dinner!

Yield: 4 servings (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley)
Total: 30 Minutes
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
 

Preparation:
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.

Nutritional Information:
Calories: 424
Fat: 15.3g
Saturated fat: 2.3g
Monounsaturated fat: 8.4g
Polyunsaturated fat: 2.7g
Protein: 12.7g
Carbohydrate: 63.8g
Fiber: 10.1g
Cholesterol: 6mg
Iron: 1.8mg
Sodium: 607mg
Calcium: 80mg