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Friday, May 27, 2011

Orzo Salad with Spicy Buttermilk Dressing

YUM!  This was so delicious.  I used it as a side dish with shrimp as my entree.  It is so flavorful, light and scrumptious for the summer. 
Serves 4

1 Cup uncooked orzo
1 Cup whole kernel yellow corn
12 Cherry tomatoes, quartered
3 Green onions, chopped
1 15oz Can black beans, rinsed and drained
1/4 Cup lowfat buttermilk
3 Tbsp fresh cilantro, chopped
3 Tbsp fresh lime juice
2 Tbsp light sour cream
2 Tbsp lowfat mayo
1 Tsp chili powder
1 Tsp crushed or ground red pepper
1/2 Tsp kosher salt
1/4 Tsp ground black pepper
2 Garlic cloves, crushed
Avocado and Parsley optional for garnish

1.  Cook orzo according to package.  Drain well.  Place orzo, corn, onions, tomatoes and beans in a large bowl.  Toss.
2.  Combine buttermilk, cilantro and next 8 ingredients (through garlic) in a small bowl.  Whisk.  Drizzle over orzo, toss well. 

Serve room temperature or chilled.  I made the sauce and the orzo mixture ahead of time, then tossed them together right before serving.  Excellent!  You could make this an entree and put a nice piece of grilled fish on top of the mixture.  Squeeze some extra lime over it and voila!

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