Pea Corn Salad recipe

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Ingredients

1 (15 ounce) can peas, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 hard-cooked egg, coarsely chopped - or more to taste
⅓ cup chopped onion, or more to taste
⅓ cup mayonnaise, or more to taste
¼ cup sour cream, or more to taste
2 tablespoons chopped pickled pimento peppers
1 pinch salt and ground black pepper to taste

Nutrition Info

225.4 calories
carbohydrate: 23.2 g
cholesterol: 44.2 mg
fat: 13.5 g
fiber: 4.2 g
protein: 6.2 g
saturatedFat: 3.1 g
servingSize: -
sodium: 518.1 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix peas, corn, and mushrooms together in a large salad bowl. Fold in hard-cooked egg, onion, mayonnaise, sour cream, and pimento peppers. Season with salt and black pepper.

Recipe Yield

6 servings

Recipe Note

A friend's father passed away and I was asked to attend the funeral remembrance with a dish. I thought this up on the spur of the moment and it was such a hit that I had to give out over 2 dozen recipe copies. It was gone in a jiff also. I truly didn't expect that response to it, but it is very good.

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