From a tiny BEACH kitchen:
This salad is made with orzo, a type of pasta shaped like a grain of rice, and is kicked up a notch with a touch of chili powder and fresh lime juice. You can use it as a side dish but it is substantial enough to call dinner. A cut up avocado served on the side rounds out the meal. Meant to impress. Bring to a party and listen to the Ooohs and Ahhhhs.
- 1 cup uncooked orzo
- 1 cup frozen, whole-kernel corn, thawed and drained
- 12 cherry or 24 grape tomatoes, quartered
- 3 green onions, sliced
- 1 (15 oz. ) can black beans, rinced and drained
- 1/4 cup low-fat buttermilk
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 2 tablespoons light sour cream
- 2 tablespoons light mayonaise
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon ground red pepper
- 2 cloves minced garlic
- 1 avocado, (diced to serve alongside orzo)
Cook orzo according to package directions (Do not add salt). Rinse orzo. Drain well.
Combine orzo, tomatoes, corn, green onions and black beans in a large bowl. Toss.
Whisk remaining ingredients in small bowl to make the dressing. However, do not include the avocado. Pour the dressing over orzo, corn, tomatoes, green onions in the large bowl .
Chop cilantro. Add 2 TBSP to large bowl. Reserve a tablespoon to sprinkle on top of individual plates.
Dice Avocado to serve alongside the orzo salad.
Note: Can you see the slices made into the avocado pictured below? Just a few slices in each direction with a sharp knife makes it simple to scoop out the squares of the avocado with a spoon.
I have heard chefs say to chill your salad plates before serving. Who can remember?
Let me know if you added any other types of vegetables to the orzo and how you liked it? ~Sheryl
Adapted from Cooking Light, May 2011