Summer is calling, and what better way to answer than with a bowl of this incredible Cold Southern Pea Salad? It's the kind of dish that disappears fast at every gathering, and for good reason. Sweet peas, crunchy bacon, tangy cheddar, and a creamy dressing come together in perfect harmony. Whether you're looking for Great Veggie Dishes or a refreshing Cold Salad With Peas, this recipe checks all the boxes. It’s one of our go-to Healthy Side Dishes For Summer, and it even works as a Pea Lettuce Salad alternative when you skip the lettuce and let the peas shine.
We love serving this at barbecues and picnics because it’s so versatile. It’s perfect for Picnic Side Salads and can even stand alone as Salads As A Meal when you load it up. You can also pair it with grilled meats for Vegetable Salad Side Dishes that steal the show. It’s one of the best Cold Bbq Sides we’ve made, and it’s so easy to prepare ahead of time, making it a top choice for Salads For Potlucks Easy. Trust me, you’ll want to make this all summer long!
Easy Cold Southern Pea Salad with Bacon and Cheddar
- Begin by hard-boiling the eggs if not already done: place them in a saucepan, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes. Cool in ice water, then peel and dice into 1/2-inch pieces.
- Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes: Transfer to a paper towel-lined plate, let cool, then crumble into small pieces.
- Thaw the frozen peas by placing them in a colander and rinsing under cold running water for 2-3 minutes: Drain thoroughly to avoid excess moisture in the salad.
- Dice the onion and celery into small, uniform pieces (about 1/4-inch): for even distribution.
- In a small bowl, whisk together the salt, pepper, garlic powder, cayenne, and smoked paprika: until combined.
- In a large bowl, combine the drained peas, diced eggs, crumbled bacon, diced onion, diced celery, and shredded cheddar cheese: Sprinkle the seasoning blend over the top and toss gently to coat.
- In another small bowl, whisk the mayonnaise and sour cream together: until smooth and fully blended.
- Pour the creamy dressing over the pea mixture and fold gently with a rubber spatula: until everything is evenly coated.
- Transfer the salad to a serving bowl, cover, and refrigerate for at least 2 hours before serving: to allow flavors to meld. It can be made up to 24 hours ahead.
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