This recipe for Southern Pea Salad was originally published in April, 2014. It was updated in April, 2017.
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 likes 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.
Now that the weather is warmer and folks in Virginia have come out of “hibernation,” it’s the season for outdoor picnics and potlucks! I often volunteer to bring a salad or side dish to these gatherings, but I also don’t want to toss together the same old tired lettuce greens with cucumbers and tomatoes. Potlucks are the most fun when we get to taste a variety of different foods, and I love to share new recipes with our friends and family!
This simple Southern Pea Salad is a beautiful fresh take on Spring! It’s a great option for a brunch or party, but it’s also easy enough to serve with some grilled chicken, ham, or pork for an easy weeknight dinner. Trust me — if Keith and all 3 of my boys enjoy the peas in this recipe, you know it’s a keeper!
- 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.
Serving a smaller group? You can easily cut the ingredients in half for a smaller portion. The leftovers keep well in the refrigerator for a couple of days, too!
Want to Prep Ahead? This salad is best if it’s been sitting in the refrigerator to marinate for a few hours!
Recipe adapted from Country Living magazine