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.
Ingredients
- 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)
- Nutritional Information
Nutritional analysis per serving (6 servings)
55 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 2 milligrams cholesterol; 9 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 cup, approximately (about 6 to 8 servings)
Preparation
- 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.
5 minutes
Dining and Cooking