Last Updated on October 28, 2020 by Cookie
Creamy pea salad is a quick and hearty recipe to deliciously complete any meal. This great side dish will become one of your favourite salads just perfect for small or large gatherings.
If you don’t like peas that much, then you have to try this quick and easy salad to change your mind. Either fresh, frozen, or canned, this pea salad will complete any party table. This great-tasting salad can be served next to some roasted chicken meatballs, baked fish, and a super delicious pecan cake for dessert. A slice of dessert to die for.
Even though I coated this salad in a mayo dressing, you can simply skip or substitute it with plain yoghurt, sour cream, or homemade mayonnaise.
What I adore about this salad?
This is a creamy salad to dive in a big spoon and just enjoy colours and flavours. This is an old-fashioned style-salad, but really flavorful and delicious until nowadays. The creamy, zesty texture, the saltiness and crunchiness of the bacon, and the freshness of the onion are just perfect together. They create an unbelievable simple taste, but a salad that you want more and more. As I assemble this salad I constantly try to eat some.
Pea salad with bacon is a great recipe for BBQs, potlucks, cookouts, as well as, cosy ordinary evening tables. The best part about this salad is that it can be made in minutes. For note: if you are using frozen peas, then you have to thaw them overnight in the fridge before you will use them. You don’t want a soggy and mushy salad.
Some add-ins can be some colourful peppers, cabbage, parsley, or some green onions. It is a versatile salad so you can make it your way. However, keep in mind that it is really hearty so do not make it too much. A real classic dinner supposes a satisfying salad served with meat or fish. I adore such evenings. However, no dinner will be complete without a super delicious dessert. Made at home or bought, there is always a place for a sweet indulgence. Check my new dessert Pecan Cheesecake here.
What peas do you use?
For this easy to make salad, you can use any peas you like. Either frozen, raw, or canned, any of these peas will suit perfectly for this classic and simple salad. I have used canned as I had them already in my fridge, but you can choose whatever you have available.
But keep in mind: raw beans can be used as they are or boiled a little. Frozen beans are better to thaw overnight, but canned can be used as they are (just pour the water from the canned and et voila).
How long does pea salad last in the refrigerator?
This great tasting pea salad can be stored for up to three days. Or more simply, it can be made a day ahead and served on the next day. But, because it takes you only 5-7 minutes to make it, I love to make it right away.
How many carbs are in pea salad?
Even though a pea is just a veggie, and veggies are recommended to eat more, it is high in carbs if compared to other vegetables. So, it will be wise to pay attention to the proportions of peas you are serving. One serving of this best tasting salad has about 8 net carbs, so make the math.
How to make pea salad with bacon?
I like peas, especially coated in mayo and with some fried bacon. It is a simple salad, but delicious and healthy.
- 1 canned peas
- 1 cup shredded cheddar cheese
- 7 oz (200 gr) fresh bacon or pancetta
- ½ of mayo
- 1 red onion
Firstly chop the bacon cubes so your salad has a nicer aspect.
Fry it on the stove in a large skillet for about 10 minutes. Cook it until it is crispy on both sides and less in size.
Place the bacon between some kitchen paper towels to release the fat.
Chop the onion and cut cubes the cheddar cheese.
Take a bowl and place all the ingredients.
Pour the mayo and mix well all the ingredients so it coats all the aromas.
Add seasoning after taste.
For note: if you want a soft and creamy salad put it in the fridge for some minutes. The bacon will soften and you will enjoy a creamier salad.
Creamy Pea Salad with Bacon
- 1 canned peas
- 1 cup cheddar cheese
- 7 oz bacon
- 1/2 cup mayo
- 1 red onion
- Firstly chop the bacon cubes so your salad has a nicer aspect. Fry it on the stove in a large skillet for about 10 minutes. Cook it until it is crispy on both sides.
- Place the bacon between some kitchen paper towels to release the fat. Chop the onion and cut cubes the cheddar cheese.
- Take a bowl and place all the ingredients. Pour the mayo and mix well all the ingredients so it coats all the aromas. Add seasoning after taste.
- Serve immediately.