Orzo salad with spicy buttermilk dressing

Here's a yummy, good for you recipe.  I'm not one for dieting, but if I happen to find a healthy recipe that is also delicious, I'm all about that.  This orzo salad is loaded with black beans, corn, tomatoes, and cilantro. With a spicy, creamy buttermilk dressing drizzled over salad you may forget this is a "light meal".  I think the avocado really helped meld the flavors together.  If fact, the next time I make this I am going to dice up the avocado's and mix them in with the salad instead of serving them on the side.  The only other change I would make to this recipe is to substitute garlic powder for the crushed garlic.  I love garlic when it is cooked, but the flavor of it raw was a little too strong for me.  Other than that, it was perfect.  Something that I will definitely be making again!


Orzo Salad with Spicy Buttermilk Dressing
from Little Birdie Secrets


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 ( I have a confession...I used real mayo.  Next time I'll try the canola mayo).  
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
Preparation:


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.