Orzo Salad with Spicy Buttermilk Dressing

Don't be put off by the SPICY in the title it really isn't spicy at all just a little kick. This could be a great main meal salad as well with either cooked chicken or shrimp! This recipe is from Cooking Light. don't be put off by the amount of ingredients it comes together really quickly.

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

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.