June 23, 2015, posted by Gina -The dog days of summer have made it to my neck of the woods. For me, it is so hard to think of a menu for dinner when it is so hot outside. And by hot I mean 90 something degrees with 90% humidity. A rich roast makes me think of fall and winter. Soup in my mind is out of the question. My family has eaten its fair share of chicken lately. What’s a girl to do?
I postponed my shopping until the very last minute which put me at the grocery store at 5:00. When I walked in there were only two carts out of about a million remaining in the cart bin. Why was I there? I had seen a recipe for an orzo salad that looked refreshing and light. Of course, I make changes to most recipes and this one was no different. The original recipe calls for cilantro but I despise cilantro and when I say despise I mean I really hate it. To me it is one of those things that has just been done too much. I realize some of you may love cilantro and if you do, feel free to throw a lot of it in this recipe. I served this salad with a peppercorn pork tenderloin and it was the perfect compliment. I hope you enjoy this as much as we did.
ORZO SUMMER SALAD
1 cup uncooked orzo pasta, cooked according to package directions
1 cup frozen whole kernel corn, thawed and drained
12 cherry tomatoes, cut into quarters
3 green onions, sliced
1 – 15 oz can black beans, drained and rinsed
¼ cup buttermilk
4 tablespoons mayonnaise
3 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon dried parsley or fresh parsley or cilantro
Whisk all dressing ingredients and pour over salad ingredients. Mix well. Enjoy!
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