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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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Ingredients

15 m servings 225 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 225 calories; 13.5 g fat; 23.2 g carbohydrates; 6.2 g protein; 44 mg cholesterol; 518 mg sodium. Full nutrition

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