Connolly Kitchen

Our family cookbook

Orzo Salad with Spicy Buttermilk Dressing

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spicy buttermilk orzo
Adapted slightly from Cooking Light

Ingredients:
1 cup uncooked orzo
1 cup frozen whole-kernel corn
12 cherry tomatoes, quartered
1 red onion, diced
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 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, cubed avocado

Directions:
1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Sautee red onion until softened. Add corn until warm. Place orzo, onion, corn, tomatoes, and 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.
Serves 4.

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