Yogurt and Bean Dressing With Cilantro and Lime

By Martha Rose Shulman

Yogurt and Bean Dressing With Cilantro and Lime
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
4(48)
Comments
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One of my favorite variations on Lisa Feldman’s bean and yogurt dressing base is her cilantro-lime dressing. Blend cilantro into just about any dressing, purée, sauce or soup, and I’ll be there with a spoon. I use a little more cilantro and lime juice than Lisa calls for, to achieve a pale speckled-green mixture that is slightly zingy; add a small green chile if you want a bit more spice.

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Ingredients

Yield:1 cup, about (about 6 to 8 servings)
  • 1small garlic clove, halved, green shoot removed
  • ½cup cooked white beans, drained and rinsed if using canned beans
  • ½cup whole milk or 2 percent Greek yogurt or regular yogurt
  • 1ice cube, if using Greek yogurt
  • 1tablespoon extra-virgin olive oil
  • 3tablespoons chopped cilantro
  • Optional: 1 small serrano or jalapeño, minced
  • 1 to 2tablespoons fresh lime juice (to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

66 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 22 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.

Ratings

4 out of 5
48 user ratings
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Comments

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Laura

I was looking for a simple cilantro lime salad dressing and didn't want to open a can of beans so I just omitted them. Turned out great, just runny -- if you take out the beans, also omit the ice cube and then thin with water as necessary.

bakebake

I enjoyed this on a grain bowl of quinoa and roasted veggies. I made exactly as described using the Greek yogurt and ice option with the added Serrano pepper. It tastes a little bland all by itself but when mixed in with the veggies and quinoa, the lime and cilantro flavors really come out. The texture was perfect as a sauce to drizzle. Will try on a salad next.

Patty

This was a great as a mexican salad dressing. I made it with nonfat greek yogurt. If you want to use as a dip, it's a bit thin so I'd leave out the ice cube or add more white beans to thicken it up.

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