Recipe by Dean
"This is a quick and easy - and tasty - recipe that was a standard at my extended family's special dinners. Great Aunt Betty almost always brought this as a dish to pass, and it was always gone by the end of dinner."
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3 (15 ounce) cans
1 (4 ounce) jar
pimento peppers, drained and chopped
Colby cheese, cut into 1/4-inch cubes
ground black pepper
I made this recipe using thawed, frozen peas and the rest as directed. I did let it rest overnight before serving. It was ok, but need more zip for us. The mayonnaise covered the pimentos and made them white, so I added some to the dish before serving to have the added color-pop. Served this with grill fish, grilled pork tenderloin, and 'Delicious and Easy Corn on the Cob' from AR. **To the leftovers, I added diced celery and dry roasted peanuts. For us, that gave the recipe the boost we were looking for. (My 3-star review was on recipe as listed, not with my add-ins.)
Thanks for publishing this. My mom always made it too!
When you make this according to the recipe, it has the consistency of potato salad--and the flavors blend easier with canned peas. My experience with thawed frozen peas as the main ingredient in a salad (peas and peanuts, which hasn't been published here yet) is that they have a crisper texture but don't take flavor well unless it's bold (like the garlic and Worcestershire sauce in my peas and peanuts). I'm sorry Molly didn't like it more, but the use of thawed frozen peas likely didn't do it any favors.
* Percent Daily Values are based on a 2,000 calorie diet.
Pea Salad With Pimentos and Cheese
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 188
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