Salmon And Black-Eyed Pea Spread

1 can (15 ounces) black-eyed peas, drained and rinsed

1 can (6-7 ounces) salmon

3 tablespoons lemon juice

1½ teaspoons hot sauce (more or less to taste)

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon cumin

2 tablespoons extra-virgin olive oil

2 tablespoons reduced-fat sour cream

¼ cup finely chopped red onion

¼ cup finely chopped fresh flat-leaf parsley

½ cup finely chopped celery

¼ 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.

Serves six (about 2 cups).

Nutrition values per serving: 166 calories, 9 g fat (1 g saturated) 12 g carbohydrates, 3 g fiber, 12 g protein, 24 mg cholesterol, 488 mg sodium.