Make a great salad for summer picnics and backyard 4th of July cookouts. A tangy dressing of onion, mayonnaise and Worcestershire sauce adds a kick of flavor to this Pea Salad Recipe.
1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen lima beans
1 red onion, chopped
1 cup mayonnaise
1 Tbsp vegetable oil
1 1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
3 hard boil eggs, sliced
4 green onions, sliced
Cook peas and beans as directed. Drain and set aside to cool. Once cooled, place vegetables in a 1 1/2 quart glass bowl.
In a small mixing bowl, combine chopped onion with mayonnaise, oil and Worcestershire sauce.
Season with salt and pepper, then whisk until dressing is blended well.
Fold the dressing into the bean and pea mixture.
Garnish the top with the sliced eggs and green peppers.
Add pimento slices to give it a little color and try green beans for variety.