Pea Corn Salad

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Prep: 15 min
Ready In: 15 min

“A friend's father passed away and I was asked to attend the funeral remembrance with a dish. I thought this up on the spur of the moment and it was such a hit that I had to give out over 2 dozen recipe copies. It was gone in a jiff also. I truly didn't expect that response to it, but it is very good.” - by Lubie

Ingredients

1 (15 ounce) can peas, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 hard-cooked egg, coarsely chopped - or more to taste
1/3 cup chopped onion, or more to taste
1/3 cup mayonnaise, or more to taste
1/4 cup sour cream, or more to taste (optional)
2 tablespoons chopped pickled pimento peppers
1 pinch salt and ground black pepper to taste

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Metric US

Original recipe yields 6 servings

Directions

Mix peas, corn, and mushrooms together in a large salad bowl. Fold in hard-cooked egg, onion, mayonnaise, sour cream, and pimento peppers. Season with salt and black pepper.