Along with asparagus, peas are one of the most quintessential spring veggies and they have always been popular with my boys. Instead of serving up the usual steamed frozen peas that appear on our dinner plates throughout the year, I decided that the fresh spring peas deserved a more special treatment in the form of this Southern Pea Salad. It’s cool, crispy, and packed full of sweet flavors. Even my non-pea-loving husband liked this dish!
I kept this salad pretty healthy by using plain Greek yogurt and just a little bit of mayo for the dressing. The bright green peas, the yellow bell pepper, the purple onion, and the red pimientos make it colorful and fresh. If you’re looking for a nice side dish to bring to a potluck this spring or summer, I promise that this will be a hit with both young and old diners!
- ½ yellow bell pepper, finely chopped
- ¼ cup shredded Cheddar cheese
- ¼ cup mayonnaise
- ¼ cup plain Greek style yogurt
- 1 Tablespoon dried basil
- 1 Tablespoon finely diced red onion
- 2 teaspoons diced pimiento
- ½ teaspoon apple-cider vinegar
- 1 teaspoon sugar
- ½ teaspoon seasoned salt
- ½ teaspoon granulated garlic
- ¼ teaspoon pepper
- 2 lbs. shelled fresh peas, or 2 packages (16 ounces each) frozen tiny peas, thawed
- In a large bowl, combine all ingredients except peas. Mix well.
- Stir in peas until completely coated with dressing.
- Cover and refrigerate salad for at least 3-4 hours. Serve at room temperature.
Recipe adapted from Country Living magazine
Looking for other delicious side salads? Try these: