I grew up watching my grandmother stir together a few simple pantry staples and produce a dish everyone on the porch reached for first: an old-fashioned Southern pea salad. It’s one of those comfort salads that’s part picnic, part potluck and entirely nostalgic — sweet canned peas dressed in creamy mayo, brightened with onion and bell pepper and finished with sharp cheddar. Quick to make and easy to scale, it’s the kind of side that shows up when you want something no-fuss and crowd-pleasing. If you enjoy easy, family-friendly sides, you might also like this Autumn Harvest Honeycrisp Apple and Feta Salad for a contrasting fresh option.
Why you’ll love this dish
This salad is the definition of Southern pantry comfort: inexpensive, fast, and familiar. It’s a no-cook recipe so it’s perfect for hot days, last-minute gatherings, or when you need a side that travels well to potlucks. Kids usually love the sweet peas and melty cheddar, while adults appreciate that creamy, tangy balance.
“Simple, dependable, and somehow always the first dish to disappear at family reunions.” — a fan’s short review
Reasons to try it:
- Ready in under 10 minutes plus chilling time.
- Very budget-friendly — mostly pantry items.
- Flexible: easy to tweak for heat, crunch, or extra protein.
- Kid-approved and potluck-proof.
The cooking process explained
This salad is essentially an assembly recipe. You drain the canned peas, add shredded cheddar, fold in mayonnaise and diced aromatics, season, chill, and optionally garnish. No cooking equipment beyond a bowl and a spoon is required, so it’s ideal for summer grills, tailgates, or a quick weeknight side.
Rough overview:
- Drain peas well so the dressing isn’t watery.
- Combine peas, cheddar, mayo, onion, and bell pepper.
- Season and chill for at least 30 minutes to let flavors meld.
- Garnish with boiled eggs if you like extra heft and vintage flair.
Gather these items
- 1 can (15 oz) peas, drained (sweet peas)
- 1 cup shredded cheddar cheese (sharp or mild, as preferred)
- 1/2 cup mayonnaise
- 1/4 cup chopped red onion
- 1/4 cup diced bell pepper (any color)
- Salt and pepper to taste
- Optional: boiled eggs for garnish (sliced)
Notes and substitutions:
- Mayo swap: for a lighter version use half mayo and half Greek yogurt, or full Greek yogurt for tang.
- Cheese: try smoked cheddar for a deeper flavor or Monterey Jack for milder taste.
- Onion: soak chopped red onion in cold water for 5–10 minutes if you want a milder bite.
- Bell pepper: use a red pepper for sweetness, green for more snap.
If you’re building a full Southern spread, these pair nicely with classic sides; see related black-eyed peas recipes for hearty accompaniments.
Directions to follow
- Open and drain the can of peas thoroughly. Shake or press out excess liquid so the salad isn’t diluted.
- Place drained peas in a medium mixing bowl.
- Add 1 cup shredded cheddar cheese.
- Spoon in 1/2 cup mayonnaise.
- Stir in 1/4 cup chopped red onion and 1/4 cup diced bell pepper.
- Mix gently until everything is evenly coated. Taste and season with salt and freshly ground black pepper.
- Cover and chill in the refrigerator for at least 30 minutes to let the flavors marry.
- Before serving, optionally garnish with slices of boiled egg for a classic presentation.
Keep instructions concise when prepping for a crowd — multiply quantities and chill in a large shallow dish for quicker cooling.
Best ways to enjoy it
This pea salad shines as a side for:
- Barbecues and grilled meats
- Picnic or potluck buffets
- Holiday spreads (think Easter or July 4th)
- Comforting weekday dinners as an easy vegetable accompaniment
Try plating it in a shallow bowl with a sprinkle of extra shredded cheddar and a few egg slices on top. For a more composed Southern plate, serve alongside cornbread and pulled pork or with baked ham and collard greens. You can also place it atop a bed of crisp lettuce as a composed salad or stuff into a sandwich for a creamy, savory filling. For more Southern-inspired pairings, consider these black-eyed peas recipes.
How to store & freeze
Storage:
- Refrigerate in an airtight container. Consume within 3–4 days.
- Keep chilled until serving; discard any leftovers left out at room temperature longer than 2 hours (1 hour if above 90°F).
Freezing:
- Not recommended. Mayo-based salads become watery and separate when frozen and thawed. If you must freeze, omit the mayo and add it after thawing, but texture will still be compromised.
Food safety tip: if you add boiled eggs, they shorten fridge life to about 3–4 days total.
Helpful cooking tips
- Drain peas in a fine-mesh sieve and press lightly to remove excess moisture for a firmer salad.
- Shred cheddar yourself from a block — pre-shredded cheese often contains anti-caking agents that can affect texture.
- Taste before salting: canned peas may already be slightly salty.
- Chill at least 30 minutes; this lets flavors meld and improves texture.
- For extra crunch, add a small handful of chopped celery or toasted almonds at the last minute.
Creative twists
- Bacon & dill: fold in crumbled cooked bacon and chopped fresh dill for smokiness.
- Pickle relish: add 2 tablespoons sweet pickle relish for a sweet-tangy lift.
- Spicy kick: stir in a teaspoon of sriracha or diced jalapeño.
- Vegan: use dairy-free cheddar shreds and vegan mayo.
- Protein boost: add chopped ham, shredded rotisserie chicken, or flaked tuna for a main-dish salad.
Your questions answered
Q: Can I use frozen peas instead of canned?
A: Yes. Thaw completely and drain any water. Pat dry before combining. Frozen peas are firmer and fresher-tasting but require extra draining.
Q: How long does it need to chill?
A: At least 30 minutes for the flavors to meld. For best flavor, chill 2–4 hours if time allows.
Q: Can I make this ahead?
A: Yes — you can make it a day ahead. If you plan to wait more than a day, keep add-ins like eggs or bacon separate and combine before serving for best texture.
Q: Is it okay to omit the cheese?
A: Sure. The cheese adds richness and familiar flavor, but the salad still works without it — consider adding extra herbs or a splash of vinegar for brightness.
Q: Any allergy-friendly ideas?
A: For dairy-free, use vegan cheddar-style shreds. For egg allergy, skip the boiled eggs garnish.
Conclusion
If you want a no-fuss, nostalgic side that’s quick to assemble and always welcomed at gatherings, this old-fashioned Southern pea salad fits the bill. For a classic Southern take and more inspiration, see this trusted recipe for Southern Pea Salad – The Southern Lady Cooks.
Southern Pea Salad
Ingredients
Method
- Open and drain the can of peas thoroughly, shaking or pressing out excess liquid.
- Place drained peas in a medium mixing bowl.
- Add shredded cheddar cheese, mayonnaise, chopped red onion, and diced bell pepper.
- Mix gently until everything is evenly coated. Taste and season with salt and freshly ground black pepper.
- Cover and chill in the refrigerator for at least 30 minutes to let the flavors marry.
- Before serving, optionally garnish with slices of boiled egg.