Orzo Salad with Spicy Buttermilk Dressing

So D made this.  Of course he added 12 oz of chicken (sauteed with Southwest Seasoning).  It was really good.  He thought it needed something.  Would have again.

Orzo Salad with Spicy Buttermilk Dressing

YIELD: 4 servings (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley)
HANDS-ON:30 MINUTES
TOTAL:30 MINUTES

COURSE: Main Dishes, Salads

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 (used light mayo)
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
Added 12 oz chicken, sauteed with Southwest seasoning.

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 (without chicken)
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

Cooking Light MAY 2011