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+ servings
Pea Salad

Pea Salad

A delicious bowl of PEA SALAD deserves its place on your lunch or dinner table. It’s savory and tangy with a kick of heat from Homemade Creole Seasoning—a simple salad that will surely entertain your palate! This dish is an excellent side on regular weekdays or even the holidays.
Course Salad, Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 312kcal
Author Imma


  • 6-8 bacon strips , chopped
  • 1 pound (454 g) frozen peas,   defrosted
  • ½ cup  (42 g) grated cheddar cheese  
  • cup  (17 g) chopped red onion


  • ½ cup (115  g) mayonnaise
  • ¼ cup (61 g) sour cream
  • ½- 1 teaspoon Creole seasoning (optional)
  • salt and freshly ground pepper to taste


  • Cook the Bacon – Heat the oil in a large Dutch oven or heavy-based pot. Sauté the bacon over medium heat for about 6-7 minutes or until it is crispy and browned. Transfer with a slotted spoon onto a plate lined with paper towels to drain. Set aside to cool.
  • Whisk – In a small bowl, whisk together mayonnaise, sour cream, and creole seasoning. Add salt to taste. Set aside or refrigerate until ready to use.
  • Mix – In a large bowl, add the frozen peas and onion. Add the prepared mayonnaise sauce to the bowl and thoroughly mix. Stir in half of the bacon and the grated cheese.
  • Season – Adjust seasonings to taste with more Creole seasoning, salt, and pepper.
  • Refrigerate and Serve – Top with reserved bacon and refrigerate until ready to serve.


  • I suggest using frozen green peas because they have a nicer crunch than canned ones. Also, they were already blanched before they were frozen. So, it saves you a lot of time since you can add them straight into the salad; no extra work is needed.
  • To enjoy a vegetarian version, just skip the bacon and swap it with your favorite nuts. You can also enjoy it vegan by using vegan cheese and soy-based sour cream instead of cheddar cheese and regular sour cream.
  • Instead of shredded cheese, you can cube the cheese into small squares. That makes it fun.
  • You can store leftover pea salad in the fridge for up to three days. However, I don’t recommend freezing salad because it changes the texture a bit too much.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.


Serving: 205g | Calories: 312kcal | Carbohydrates: 25g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 607mg | Potassium: 439mg | Fiber: 7g | Sugar: 11g | Vitamin A: 72IU | Vitamin C: 48mg | Calcium: 180mg | Iron: 2mg