Green Pea Salad with Mangoes and Mint

2 cups frozen green peas

2 tablespoons reduced-fat mayonnaise

2 tablespoons light sour cream

2 teaspoons minced fresh mint leaves

¼ teaspoon each onion powder and garlic powder

teaspoon each salt and pepper

1 cup chopped refrigerated jarred mango (see note)

Pour the still-frozen peas into a colander and rinse under warm tap water until the peas are mostly defrosted but still firm and cool, about 2 minutes. Set aside to drain. (The peas can also be defrosted completely by leaving the bag in the refrigerator for a day.)

In a 2-quart bowl, mix together all of the remaining ingredients except the mango. Stir until well combined.

Drain the mango and cut into bite-size chunks, and add them to the bowl.

Shake the peas to remove as much excess water as possible, and add them to the bowl. Stir gently until the peas and mangoes are covered in dressing. Serve at once. Leftovers can be refrigerated, covered, for up to 2 days.

Serves six.

Cook's note: Either fresh mango or jarred mango (such as the SunFresh brand) can be used in equal amounts. In a pinch, diced canned peaches, drained, can also be used.

Nutrition values per serving: 83 calories, 2 g fat (trace amount saturated), 14 g carbohydrates, 2 g fiber, 3 g protein, 2 mg cholesterol, 136 mg sodium.