Holiday Pea Salad
Author: Emily Hargis Adams
Recipe type: Side Dishes
Cuisine: American
This is my own twist on my step-other Sharon's Pea Salad. I still make it every Thanksgiving and Christmas.
Ingredients
- 2 cans small/early peas (drained)
- 1 can diced pimentos (drained)
- 1 medium red onion (chopped)
- 1 bag of cubed colby jack cheese
- pepperoncini (or banana pepper) rings
- Miracle Whip
- coarse ground black pepper
Instructions
- Combine all ingredients in a large bowl. Add as many pepperoncini peppers as you like - it will make the mix hotter, so use your judgement. Scoop in Miracle Whip and gently fold in until the mix is moistened throughout. Allow to chill for a few hours before serving.
Notes
This recipe tastes best if made 2-3 days before you serve it. If you don't like the tang of miracle whip, substitute half with mayo. You can also add a small splash of the pepper juice to kick it up a notch. If you like hard boiled eggs, they are a great addition.
