I’m on a Cooking Light (affiliate link) roll for some reason lately. The last two issues have had multiple recipes that caught my eye. (I subscribe to the magazine. This is NOT a sponsored post although I did link to an Amazon purchase of the subscription. So I will also say it’s hit and miss. Frankly, I could do without the exercise articles and the expensive cookware features, etc. and there have been some issues where I was maybe reminded of some ingredient but didn’t use any recipes per se. But lately the recipes have been spot on for the way I like to eat! I think they’re maybe better in the summer.)
This salad caught my eye. Small orzo pasta rather than large pasta shapes and a tangy spicy buttermilk dressing.
I have a book club meeting on Wednesday and after mixing this up and sneaking a taste by drizzling a bit of the dressing over a spoonful of the salad I decided to hold back the dressing from most of it and just dress enough for my daughter and I tonight, then serve it to the book club, along with a few other salads. There’s a rice and artichoke salad I also tore out to try. I think I will also do a sugar snap pea and radish salad as I have both growing in the garden! (We’re discussing Pocketful of Names which I loved!)
- 1 cup orzo (uncooked)
- 1 cup fresh or canned corn, drained
- 12 cherry tomatoes, quartered
- 3 green onions, sliced
- 1 14.5 oz can black beans, rinsed and drained
- 1 avocado, cut in slices
- 1 Tbs fresh parsley (plus 1 Tbs of chopped cilantro)
Spicy Buttermilk Dressing
- 1/4 cup buttermilk
- 3 Tbs chopped cilantro (save 1 Tbs for topping the salad)
- 3 Tbs lime juice (fresh if possible)
- 2 Tbs sour cream
- 2 Tbs mayonnaise
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 2 cloves garlic, minced or crushed
Cook the orzo 9 minutes in boiling water. Skip the salting of it as the dressing has plenty. Drain and rinse with cool water.
In a bowl, combine the orzo, corn, beans, tomatoes and green onions.
Whisk the dressing ingredients together. They also had some ground red pepper (1/4 tsp) but I didn’t have any so left it out.
Pour the dressing onto the orzo, bean and corn mixture and toss together. Top with the avocados, parsley and cilantro.
4 servings they say. More than that for us as I usually serve something like this with a few other things. Tonight I have some cooked artichokes, marinated cucumbers (that I mixed up last night so they could sit overnight), and leftover flank steak.