Start to finish: 15 minutes
Servings: 6 (about 2 cups)

Ingredients:

• 15-ounce can black-eyed peas, drained and rinsed
• 6- to 7-ounce can salmon
• 3 tablespoons lemon juice
• 1 1/2 teaspoons hot sauce (more or less to taste)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cumin
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons reduced-fat sour cream
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped Kalamata olives
  

In a food processor, combine the black-eyed peas, salmon, lemon juice, hot sauce, salt, pepper and cumin. With the processor running, add the oil and process until smooth, about 1 to 2 minutes. Scrape down sides of the bowl, then add the sour cream and pulse to combine.

Add the red onion and parsley and pulse to just combine. Transfer to a bowl, then mix in the celery and olives.

Nutrition information per serving (values are rounded to the nearest whole number): 166 calories; 80 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 24 mg cholesterol; 12 g carbohydrate; 12 g protein; 3 g fiber; 488 mg sodium.