Pea Corn Salad

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"A friend's father passed away and I was asked to attend the funeral remembrance with a dish. I thought this up on the spur of the moment and it was such a hit that I had to give out over 2 dozen recipe copies. It was gone in a jiff also. I truly didn't expect that response to it, but it is very good."
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15 m servings 225 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 518 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Mix peas, corn, and mushrooms together in a large salad bowl. Fold in hard-cooked egg, onion, mayonnaise, sour cream, and pimento peppers. Season with salt and black pepper.


  • Cook's Note:
  • The use of the sour cream gives a much richer flavor. If made the day before serving, the flavors marry very well in the refrigerator overnight. If you use the sour cream, reduce the mayo slightly.



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