Yogurt and Bean Dressing With Cilantro and Lime

By Martha Rose Shulman

Published June 8, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(55)
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)

  • 1 small garlic clove, halved, green shoot removed

  • ½ cup cooked white beans, drained and rinsed if using canned beans

  • ½ cup whole milk or 2 percent Greek yogurt or regular yogurt

  • 1 ice cube, if using Greek yogurt

  • 1 tablespoon extra-virgin olive oil

  • 3 tablespoons chopped cilantro

  • Optional: 1 small serrano or jalapeño, minced

  • 1 to 2 tablespoons fresh lime juice (to taste)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

5 grams carbs; 6 milligrams cholesterol; 66 calories; 1 gram monosaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 22 milligrams sodium; 3 grams protein; 2 grams sugar

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.

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Ratings

4 out of 5
55 user ratings
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Comments

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.

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.

Abbie

Used sour cream instead of Greek yogurt, doubled the cilantro, and added a few pinches of salt. Was delicious on some delicate lettuce and sugar snap peas.

Brenda

This is very good and a great way to get in some more fiber and beans! I did not use the ice cube. I did not have cilantro so I used cumin. I added a small piece of preserved lemon.

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.

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