This is my biggest go-to recipe of the summer. It’s great with anything off the grill or just with sandwiches at lunch. It’s inexpensive and I always have the ingredients on hand, so it’s also good in a pinch.
I use frozen peas, but I wouldn’t go so far as to say I actually cook them. I bring a pot of water to a boil and drop them in, but I only leave them in the water for 1-2 minutes – not even long enough to return to a boil. I like to keep a little of that snap when you bite into them, so they only get a really quick blanch. As for the cheese, you can decide whether you prefer shredded or cubed. I’ve done both, depending what I have in the fridge, but I actually prefer shredded.
Recipe: Pea Salad
1 10-ounce bag of frozen peas
1 c. cheddar cheese, cubed or shredded
2 hard boiled eggs, chopped
2 Tbsp. red onion, diced
1/3 c. mayonnaise
1/4 tsp. salt
1/8 tsp. pepper
cherry or grape tomatoes for garnishing your bowl, but they also taste great in the salad
Bring water to a boil to cook peas. Add peas, but drain into a colander after 1-2 minutes. Cool. In bowl, combine other ingredients. Add cooled peas and combine. Garnish with grape tomatoes.