Ingredients12 h 20 m servings 266 cals
- Mix peas, pimento peppers, Colby cheese, onion, mayonnaise, salt, and black pepper together in a bowl with a lid. Cover and refrigerate for at least 12 hours before serving for best flavor; stir again before serving.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 266 calories; 20.9 g fat; 12.3 g carbohydrates; 8.3 g protein; 25 mg cholesterol; 514 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this recipe using thawed, frozen peas and the rest as directed. I did let it rest overnight before serving. It was ok, but need more zip for us. The mayonnaise covered the pimentos and...
When you make this according to the recipe, it has the consistency of potato salad--and the flavors blend easier with canned peas. My experience with thawed frozen peas as the main ingredient i...
This dish, or different versions of it, is a staple in the south, and I've seen it made in any number of ways. It's just a matter of taste, but I prefer a crisper dish, by using frozen peas, ins...