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Green Pea Salad With Mangoes and Mint

So here's to the taste of summer in the middle of winter – no matter where you happen to live. Serve Green Pea Salad With Mangoes and Mint as an accompaniment to pan-fried ham steaks and purchased corn muffins.

Green Pea Salad With Mangoes and Mint

Makes 6 servings

• 2 cups frozen green peas
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons light sour cream
• 2 teaspoons minced fresh mint leaves
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon 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 two days.

Start to finish: less than 10 minutes

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.

Per serving: 83 calories (18 percent from fat), 2 g fat (trace saturated), 2 mg cholesterol, 3 g protein, 14 g carbohydrates, 2 g dietary fiber, 136 mg sodium.

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