This Frozen Pea Salad is an old fashioned classic recipe that is served at most gatherings in the south. When you need a unique side dish that is quick and easy to make, give this one a try.
It is made with frozen peas, celery, cheese, bacon, red bell pepper and onions, then tossed in a sweet and tangy sauce. Served cold, it sets right along with the OLD FASHIONED POTATO SALAD,
DEVILED EGGS, and PROTEIN PACKED PASTA SALAD.
HOW TO MAKE FROZEN PEA SALAD:
INGREDIENTS:
*Frozen Peas– They are already cooked, so just allow them to almost fully thaw in a strainer. Proceed with the recipe at this point.
*Bacon- Cook crispy and crumble. Everything is better with bacon.
*Cheddar Cheese- I prefer to use a block of sharp cheddar for the extra flavor. Dice the cheese into small pieces.
*Celery- Chop into small pieces. This gives the salad some extra crunch.
*Red Bell Pepper- Adds flavor and color.
*Onions- Many recipes use red onions, but sweet white onions work great. Just dice them before adding to recipe.
*DRESSING- Mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper.
INSTRUCTIONS:
Assemble ingredients.
Place a bag of frozen peas in a colander to drain. Allow to thaw at room temperature until almost thawed.
While the peas are thawing, cook the bacon until crispy. Crumble bacon.
Prep the other ingredients.
Chop the cheese, celery, and red bell pepper, into small pieces.
Dice the onions.
Place the peas, celery, onion, red bell peppers, and cheese in a large mixing bowl. Set back 1 slice of the bacon to use as garnish. Place the rest in the bowl. (Sorry, my picture of the bacon is missing)
In a measuring cup, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper.
Pour the dressing over the pea mixture and gently toss to coat the ingredients evenly.
Transfer to a serving dish, garnish top with reserved bacon. Cover with airtight lid or Cling Wrap. Refrigerate for at least 2 hours or overnight.
Gently stir the salad again right before serving.
WHY EVERYONE LOVES FROZEN PEA SALAD:
This is a quick and easy recipe that uses common ingredients.
It can be made up to 2 days ahead of time.
This salad is a unique dish to bring to a cookout.
FREQUENTLY ASKED QUESTIONS:
Do I need to cook the peas first?
No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed.
What kind of cheese should be used?
Sharp cheddar is the best.
This post was shared on Sweet Little Bluebird Weekend Potluck.
FROZEN PEA SALAD
Ingredients
- 1 12oz package frozen peas
- 4 slices bacon, cooked crisp and crumbled
- 1/2 cup sharp cheddar cheese, cut into small cubes
- 1/4 cup celery, chopped small
- 1/4 cup red bell pepper, chopped small
- 1 Tablespoon onion, diced (may use red or sweet white onion)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarse black pepper
Instructions
- Assemble the ingredients. Open a (12oz) bag of frozen peas and place in a colander to drain. Allow to thaw until almost completely thawed.
- While the peas are thawing, cook the 4 slices of bacon until crisp, then crumble.
- Cut the cheese into small cubes, just a little larger than the peas.
- Prep the other ingredients. Chop the celery and red bell pepper into small pieces. Dice the onion.
- Save 1 Tablespoon of the bacon back for later use. Place the peas, remaining bacon, cheese, celery, red bell pepper and onion in a large mixing bowl.
- In a measuring cup, or small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper. Whisk together until mixture is smooth and well combined.
- Pour the mayonnaise mixture over the pea and vegetable ingredients. Gently toss to coat all of the ingredients. Taste to add more salt and pepper if desired.
- Transfer to a serving dish. Sprinkle reserved bacon on the top. Cover tightly and refrigerate at least 2 hours before serving.
Notes
No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed. Any leftovers should be stored in the refrigerator in an airtight container for up to 2 days.
