Reviewed: Jul. 26, 2011

I haven eaten a canned pea since I moved away from my parents' house when I was 19, and I wasn't about to revisit them, so I used a one-pound bag of frozed peas, thawed, instead. This didn't seem particularly spicy to us, maybe my jalapeno was abnormally mild even though I didn't take the seeds and membrane out of it. I used a combination of reduced fat mayo and fat free sour cream and did not add any cheese only to keep the weight watchers points down. I cut up a big ol' kosher dill pickle instead of using relish, and I hesitated about putting in the egg, but compromised and used two hard boiled egg whites (I fed the yolks to the cats). We loved the combination of flavors, but next time I'll make sure my jalapeno has some punch. Thanks so much for the post, Shunpr!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jul. 15, 2011

Great Salad!! Not being a fan of pickle relish, the second time I made this I omitted that and the egg (although the egg was tasty in it). I added some chopped red bell pepper as another reviewer suggested and, wanting to cut down on the fat, eliminated the cheese. Instead, i made a dressing of 1/2 mayo and 1/2 fat free sour cream and added some chili powder, chipotle hot sauce and just a dab of dijon mustard. Next time I may put the egg back in or add some black beans to it, but it was delish! Thanks for such a versatile recipe!

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Reviewer:

earwigsmom

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Reviewed: Jul. 13, 2011

I really love this. I wanted to make for my lunches so I added a can of chicken. I left out the onion and used red pepper. I used frozen peas and that worked great. I also used cheddar cheese. Can do just about anything to make it your own. A really great recipe.

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Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Oct. 6, 2010

I didn't have time to chill it. It was very yummy! I'll try the leftovers chilled.

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Reviewer:

Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

Reviewed: Jan. 19, 2010

Loved it! I left out the egg & pickle and added an extra jalapeno, sunflower kernels & celery.

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Reviewer:

jennilyn77

Cooking Level: Expert

Home Town: Powder Springs, Georgia, USA

Living In: Dallas, Georgia, USA

Reviewed: Sep. 23, 2009

I have made this several times and it always gets eaten up. Its great on a hot day.Thanks for the recipe!

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Reviewer:

angensidney

Reviewed: Jul. 8, 2009

Just OK.

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Reviewer:

Stacy.Cape.Coral

Reviewed: Jun. 30, 2009

Loved this!! I used thawed, frozen petite peas instead of the canned - very fresh and I'll definitely make this again!! :)

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4 users found this review helpful

Reviewer:

jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: May 31, 2009

Yum! I used frozen peas, thawed. I needed low fat so I left out the cheese and egg and used only 1 Tbs. of mayo with 2 Tbs. of plain yogurt, seasoned with a little Old Bay. Threw in a can of tuna too.

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Reviewer:

MYRTROSE

Cooking Level: Expert

Reviewed: May 11, 2009

I made this to take to my parents house for a BBQ. I love spicy food, and did not find it very spicy; just had a kick to it. However, my dad said it was the best pea salad he had ever had.

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1 user found this review helpful