Black-eyed Pea Cakes with Heirloom Tomatoes and Slaw

INGREDIENTS

• 1 (15-oz.) can seasoned black-eyed peas, undrained
• 2 garlic cloves, pressed
• 1 (6-oz.) package buttermilk cornbread mix
• 1 large egg, lightly beaten
• 1/4 cup sour cream
• 1 1/2 teaspoons Southwest chipotle salt-free seasoning blend
• 1 teaspoon salt, divided
• 1/3 cup sour cream
• 1 teaspoon lime zest
• 1 tablespoon fresh lime juice
• 2 teaspoons sugar
• 1 (12-oz.) package fresh broccoli slaw
• 2 large beefsteak tomatoes, cut into 1/4-inch-thick slices