With the weather so hot now, a light and cool dish is perfect for summer fare. My friend Lynn Waters shared this recipe with me, explaining that it originated with her neighbor, Fran Kemp. Lynn says Fran is a fabulous cook and that there are never any leftovers when Fran makes this delicious Pea Salad.
This is a great dish to pair with chicken wings or meatloaf as a side or serve it as a salad. It is so colorful, I chose to serve it in a pretty glass bowl.
For those of you who say they aren’t really fans of green peas, try this dish anyway. I am not a big fan either, but this dish changed my mind. Serve it at your next cook-out or luncheon. You will find there are “no leftovers!”
Fran Kemp’s Pea Salad
1 can (14 oz.) baby peas
1 can (11 oz.) shoepeg corn
1 can (14 oz.) French-cut green beans
1 cup chopped celery
1 jar (4 oz.) pimentos
1 cup chopped green pepper
1 cup chopped sweet onion
1 tsp. salt and pepper
1 tsp. water
1/2 cup vegetable oil
3/4 cup white vinegar
1 cup sugar
Drain peas, corn, beans and pimentos. In large bowl combine peas, corn, beans, pimentos, celery, peppers and onion. Set aside.
In medium saucepan, combine all ingredients for the dressing. Stir well and bring to a boil, then set off and let cool. Pour over vegetables, and stir gently.
Refrigerate overnight. Drain well before serving.
Note: Fran said you can use a 10-ounce package of frozen peas instead of the canned ones. Just thaw according to package directions.