Go Back
+ servings
Print

Avocado Orzo Salad with Spicy Buttermilk Dressing

Course Salad
Cuisine American
Keyword Avocado Orzo Salad with Spicy Buttermilk Dressing
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 579kcal

Ingredients

  • 1 cup orzo, dry
  • 1 cup corn, frozen
  • 2 cup cherry tomatoes
  • 3 stalk green onion
  • 15 ounce black beans, canned
  • 1/4 cup buttermilk
  • 3 tablespoon cilantro
  • 3 tablespoon lime juice
  • 2 tablespoon sour cream
  • 2 tablespoon mayonnaise, light
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/8 teaspoon cayenne or red pepper
  • 2 clove garlic
  • 2 medium avocado
  • 1 tablespoon parsley, fresh

Serve With

  • 2 cup raspberries

Instructions

  • Cook orzo according to package directions, omitting salt and fat. Drain and rinse.
  • Allow corn to thaw while prepping remaining veggies. Quarter cherry tomatoes, slice green onions, and rinse and drain black beans; toss all into a large bowl with the orzo.
  • Combine buttermilk, chopped cilantro, lime juice, sour cream, mayo, chili powder, salt, pepper, cayenne (optional), and crushed garlic in a small bowl, whisking to combine.
  • Drizzle over orzo mixture and toss to evenly coat. Dice avocado and chop parsley.
  • Top orzo with avocado and parsley, and serve with raspberries on the side.

Nutrition

Calories: 579kcal | Carbohydrates: 88g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 814mg | Fiber: 23g | Sugar: 14g