Rio Grande Pea Salad
A vibrant, crunchy pea salad with crisp vegetables and tangy dressing, perfect for picnics, potlucks, or as a refreshing side dish for casual gatherings.
Ingredients
Instructions
- Mix all vegetables together in a large bowl.
- Combine sugar, salad oil, cider vinegar, and water in a separate bowl and stir until well mixed.
- Pour the dressing over the vegetables and toss well to coat.
- Cover the salad and chill overnight.
- Drain the salad well before serving.
Tips & Substitutions
For added crunch, consider substituting the celery with chopped cucumber or using a mix of colored bell peppers. If you prefer a tangier dressing, increase the cider vinegar slightly. To make this a vegan recipe, ensure that the salad oil used is plant-based. Fresh herbs like parsley or dill can enhance the flavor profile beautifully.
Serving Suggestions
Serve this refreshing Rio Grande Pea Salad as a light lunch or as a side dish at your next barbecue. It pairs wonderfully with grilled meats or can be enjoyed alongside Kaiser Rolls for a satisfying meal. For a complete picnic spread, consider serving it with 1956 Bangor Club Barbecue Sauce as a dip.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems a bit dry after chilling, you can add a splash of salad oil or cider vinegar before serving to refresh its flavor and texture. Avoid freezing, as it may alter the texture of the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Rio Grande Pea Salad contains roughly 286 calories, with 4g protein, 28g carbohydrates, and 18g fat. It is an excellent source of vitamin A (70% of the Daily Value), vitamin C (57% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 526mg per serving (23% 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 frozen peas instead of canned?
Yes, you can use frozen peas in this recipe. Just thaw them before mixing with the other vegetables. Frozen peas often retain their sweetness and texture better than canned, making for a fresher taste in your salad.
How can I make this salad spicier?
To add a bit of heat, consider incorporating diced jalapeños or a splash of hot sauce to the dressing. You could also sprinkle some red pepper flakes over the finished salad for a subtle kick that complements the sweetness of the other ingredients.
Is there a way to make this salad lower in sugar?
Absolutely! You can reduce the sugar amount by half or substitute it with a sugar substitute like agave syrup or honey. Alternatively, using a flavored vinegar can help maintain a sweet and tangy balance without relying solely on sugar.
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).