You're going to love this English Pea Salad!Tender English peas nestled in a creamy dressing with a hint of crispness and sweetness from sweet pickle relish. Shredded cheddar cheese adds a little twang, and the pimento adds a splash of color (this really is a pretty salad).
15ouncescanned sweet peas, drainedI use one can Del Monte Fresh Cut Sweet peas
4ouncesjar diced pimento, drained
¼cupsweet pickle relish
½ cupcelery (diced pea size)About 1-½ stalks
¼cupgreen bell pepper (diced pea size)About ½ bell pepper
½cupmayonnaise
3green onions, choppedUse scissors to cut green onions
¼teaspoonsmoked paprika
8ouncesshredded cheddar cheese
salt and pepper to tastetaste test before adding salt because the peas and cheese already contain salt
fresh parsley, chopped (for garnish)optional
Instructions
Mix all ingredients in a large bowl. Taste test and add salt or pepper if desired. Garnish with fresh chopped parsley, if desired.
For best results, cover and refrigerate for 1-2 hours before serving to allow time for the flavors to meld together.
Notes
Placed the pimento in a mesh strainer over a bowl. With the back of a spoon, gently press down on the pimentos to release all the liquid.This salad will stay fresh for up to 3 days, covered, in the refrigerator.Freezing the salad is not recommended.