Pea salad | Homesick Texan

English pea salad

Servings 6
Author Lisa Fain


  • 4 cups English peas, fresh or frozen
  • 4 pieces bacon, cooked and crumbled
  • 1/2 small yellow onion, finely diced
  • 1 tablespoon chopped fresh mint
  • 2 ounces sharp cheddar, cubed
  • 1 teaspoon white wine vinegar
  • 1/4 cup mayonnaise
  • Pinch cayenne pepper
  • Salt


  1. Rinse the peas (do not cook, either fresh or frozen) and then mix with the bacon, onion, mint, cheddar, white wine vinegar, mayonnaise, and cayenne. Add salt to taste. Chill for at least 4 hours before serving.

Recipe Notes

Like all salads, this is just a guide and you can jazz this up any way you see fit, such as using ham or chicken instead of bacon, adding pimientos or jalapenos, or maybe adding a dollop of mustard to give it some tang.