from cooking light. This is a great side dish to any mexican fare.
1 cup uncooked orzo
1 c frozen whole kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 can black beans, rinsed and drained
1/4 c buttermilk
3 T fresh cilantro, divided
3 T fresh lime juice
2 T light sour cream
2 T mayo
1 t chili powder
1/2 t salt
1/4 t pepper
1/4 t ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 slices
1 T chopped fresh parsley
1. cook orzo. place orzo, corn, cherry tomatoes, green onions, and black beans in large bowl. toss.
2. combine buttermilk, 2 T cilantro, and next 8 ingreients (through garlic) in small bowl stirring well with whisk. drizzle over orzo mixture; toss. top with avocado; garnish with remaining cilantro and parsley.
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