Orzo Salad with Spicy Buttermilk Dressing

1 c. uncooked orzo
1 c. frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 15-oz. can black beans, drained and rinsed
1/4 c. low-fat buttermilk
3 T. fresh lime juice
2 T. light sour cream
2 T. canola mayonnaise
1 t. chili powder
1/2 t. kosher salt
1/4 t. black pepper
1/4 t. ground red pepper
2 garlic cloves, crushed
3 T. chopped fresh cilantro
1 peeled avocado, cut into 8 wedges
1 T. chopped fresh flat-leaf parsley

Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Toss together orzo, corn, tomatoes, green onions, and black beans in a large bowl.

Whisk together buttermilk, lime juice, sour cream, mayonnaise, chili powder, salt, pepper, red pepper, garlic, and 2 T. cilantro in a small bowl. Drizzle over orzo mixture; toss. Top with avocado, parsley, and remaining cilantro.

Serves 4.

Southern Living magazine, July 2015, p. 125.