Canned salmon (an excellent source for healthy omega-3 fatty acid) teams up here with the earthy, smoky flavor of canned black-eyed peas. Serve on a sandwich, as a topping for crostini, or even a dip for crispy, fresh vegetables. 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
Directions
In a food processor, combine the black-eyed peas, salmon, lemon juice, hot sauce, salt, pepper and cumin. With the processor running, add the olive 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.
Per serving: 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
