Orzo Salad With Spicy Buttermilk Dressing

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Made it a day ahead, should've kept the dressing aside to add the next day, dried up overnight. Needs more salt too. Otherwise tastes pretty good
Jisha Abubaker   •  14 Oct   •  Report
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Ingredients

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

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