'tis the season for salads

I'm hosting a dear childhood friend this weekend.  So far, we've chatted the night away over a home-cooked meal, and it's been oh so good for the soul!

Tonight's dinner was simple grilled tilapia, roasted asparagus, and this summer salad that is ta-sty:



Orzo Salad with Spicy Buttermilk Dressing
(Hey, Cooking Light, ever considered a creative name for a recipe?  You should try it sometime.)

1 c. uncooked orzo

1 c. frozen whole-kernel corn, thawed and drained
12 grape tomatoes, halved
3 green onions, sliced
1 (15-oz.) can black beans, rinsed and drained
1/4 c. low-fat buttermilk
3 Tbsp. chopped fresh cilantro, divided
3 Tbsp. fresh lime juice
2 Tbsp. light sour cream
2 Tbsp. mayonnaise
1 tsp. chili powder
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 wedges
1 Tbsp. chopped fresh parsley

Cook orzo according to package directions.  Drain and rinse; drain well.  Place orzo, corn, tomatoes, onions, and black beans in a large bowl; toss.

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 wedges (2 per serving); garnish with remaining cilantro and parsley.

Don't be turned off by the buttermilk dressing bit.  Instead, run and make this as soon as you can.  I mean it!