Pea Salad
Pea Salad is a refreshing and sweet-savory side dish featuring tender sweet peas, crunchy celery, and onions, all coated in a tangy sugar-vinegar dressing. Perfect for picnics, potlucks, or family dinners, its vibrant flavors and crunchy texture make it a crowd-pleaser for any occasion.
Ingredients
Instructions
- Combine vinegar, water, pepper, sugar, salt, and oil (if desired) in a saucepan.
- Bring the mixture to a boil and cook for 1 minute.
- Allow the mixture to cool.
- Drain the sweet peas and shoepeg corn.
- Chop the onion, celery, and pimentos.
- In a large bowl, combine the drained sweet peas, shoepeg corn, chopped onion, celery, and pimentos.
- Pour the cooled vinegar mixture over the ingredients and mix well.
- Cover and chill in the refrigerator overnight before serving.
Tips & Substitutions
For an added crunch, consider substituting the celery with chopped bell peppers. If you prefer a lighter version, use a vinegar-based dressing instead of oil. You can also experiment with different types of vinegar, such as apple cider or red wine vinegar, to enhance the flavor profile. This salad can be made ahead of time, allowing the flavors to meld beautifully.
Serving Suggestions
Serve this refreshing pea salad as a side dish at picnics or barbecues, where it pairs beautifully with grilled meats. Consider serving it alongside dishes like Old Fashioned Peach Cobbler for dessert. It's also a great addition to a potluck spread or as a light lunch option when paired with crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. To refresh the salad before serving, simply give it a gentle stir. Avoid freezing, as the texture of the peas and corn may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Pea Salad contains roughly 65 calories, with 2g protein, 15g carbohydrates, and 0g fat. It is an excellent source of vitamin C (43% of the Daily Value) and dietary fiber (21% of the Daily Value). Note that it is relatively high in sodium, at 1441mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peas instead of canned?
Yes, you can use fresh peas! Blanch them briefly in boiling water until tender, then cool them in ice water before adding to the salad. This will provide a fresher taste and crunch.
What other vegetables can I add?
Feel free to add diced cucumbers or shredded carrots for extra color and crunch. You can also incorporate other vegetables that you enjoy, making this a versatile salad perfect for customizing to your taste.
How can I make this salad vegan?
This recipe is already vegan-friendly as it contains no animal products. However, if you want to enhance the flavors, try adding a splash of lemon juice or some herbs like dill or parsley for added freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).