Pea Corn Salad

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.

INGRIDIENT

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 (Optional)

2 tablespoons chopped pickled pimento peppers

1 pinch salt and ground black pepper to taste

DIRECTION

Step: 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.

NUTRITION FACT

Per Serving: 225 calories; protein 6.2g; carbohydrates 23.2g; fat 13.5g; cholesterol 44.2mg; sodium 518.1mg.

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