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| 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."
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
- 1/3 cup chopped onion, or more to taste
- 1/3 cup mayonnaise, or more to taste
- 1/4 cup sour cream, or more to taste (optional)
- 2 tablespoons chopped pickled pimento peppers
- 1 pinch salt and ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 15M |
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- 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.
Notes :
- 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.
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