Green Pea Salad

Barbara Scott


I once had Green Pea Salad at a restaurant and loved it. I fiddled around at home until I got it just the way I liked it and I hope you like it too!


☆☆☆☆☆ 0 votes

25 Min
No-Cook or Other


  • 20 oz
    frozen green peas, thawed & rinsed
  • 1
    jar diced pickled beets
  • 1
    4 oz. jar diced pimentos
  • 8
    hard boiled eggs
  • 1 c
    sunflower seeds
  • 1/2
    medium cucumber, sliced/diced small
  • 1 1/2 c
    shredded mild cheddar (or sharp, your choice)
  • 1
    small onion, diced very small
  • 3/4 c
  • 1 Tbsp
    apple cider vinegar
  • 1
    rounded tbsp. sweet pickle relish
  • ·
    beet juice from the jar of pickled beets, to taste
  • 1 tsp
    ground black pepper
  • 1/4 tsp
  • 1-2 Tbsp
    yellow mustard

How to Make Green Pea Salad


  1. Thaw and rinse frozen peas. Add pickled beets to taste. Add diced pimento, hard boiled eggs (cut up and use half the yolks, too), sunflower seeds, cucumber, cheese and onion. Mix together.
  2. You may want to play around with the dressing according to your own taste. With a metal whip, mix all ingredients for dressing; mayo, yellow mustard, apple cider vinegar, sweet pickle relish, salt and pepper.
  3. Whip dressing ingredients well and pour over pea mixture. Mix everything gently and thoroughly. Refrigerate for at least 2 hours before serving. Better served after it's been in the fridge overnight.

Printable Recipe Card

About Green Pea Salad

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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