Pea and corn salad
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Pea and corn salad

peas, corn, and bacon

Teresa Brown McGhee

Ingredients

8-serving
  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

Method

10 mins
  1. Add Photo

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

  2. Add Photo

    Stir in the sour cream and mayonnaise.

  3. Add Photo

    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.)

  4. Add Photo

    Add salt and pepper and mix well.

  5. Add Photo

    Refrigerate, uncovered, at least 2 hours before serving.

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