Pea Corn Salad
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"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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Ingredients15 m servings 225 cals
Original recipe yields 6 servings
- 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.
- Cook's Note:
- The use of the sour cream gives a much richer flavor. If made the day before serving, the flavors marry very well in the refrigerator overnight. If you use the sour cream, reduce the mayo slightly.
Per Serving: 225 calories; 13.5 g fat; 23.2 g carbohydrates; 6.2 g protein; 44 mg cholesterol; 518 mg sodium. Full nutrition