Pea and corn salad

Pea and corn salad

peas, corn, and bacon

Teresa Brown McGhee


  1. 1 Pound peas , frozen
  2. 3/4 Cup corn whole kernel , frozen
  3. 1/2 Cup onion , minced
  4. 1/2 Cup red bell pepper , diced
  5. 3/4 Tablespoon Mayonnaise
  6. 1/4 Cup Sour Cream
  7. To Taste Salt
  8. 1/2 Teaspoon Pepper
  9. 1 Cup Cheddar cheese , shredded
  10. 1/2 Cup Bacon , chopped and cooked


10 mins
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    In a large mixing bowl, combine the peas, corn, onion, peppers, bacon, and cheese.

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    Stir in the sour cream and mayonnaise.

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    Start with the minimum amount and add more if you want it a bit creamier. (I generally stick with 1/4 c. of each, which makes for a creamy but not-gooey salad.)

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    Add salt and pepper and mix well.

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    Refrigerate, uncovered, at least 2 hours before serving.

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