About
A potluck or Sunday table wouldn't be complete without this blast from the past. Travel the winding (flavor) road back to Down-South Pea Salad for a tasty rendition of a food-gathering favorite. Savory bacon hops in with sweet peas, tender green beans, and diced pimientos to cruise along into a creamy, dill-mayo dressing, which creates the ultimate flavor trip. Grab a seat and try some Down-South Pea Salad at the next hoedown! Bless your heart, y'all are going to love it!
Ingredients
- 4 strips bacon, cut into 1/2-inch-thick pieces
- 2 cups frozen peas
- 1 cup frozen cut green beans
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery, finely diced
- 1 (4-ounce) can diced pimientos, drained
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon coconut sugar
- 2 tablespoons dill, freshly chopped, plus more, to taste, whole sprigs, for garnish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Directions
Step 1 -In a large skillet over medium heat, add the bacon pieces and cook, stirring occasionally, until they are crisp, about 4 minutes.
Step 2 -Use a slotted spoon to transfer the cooked bacon pieces to a paper-towel-lined plate to drain.
Step 3 -In a large pot of boiling water, add the peas and the green beans and cook until they are tender, about 2-3 minutes.
Step 4 -Drain the water and immediately plunge the vegetables into an ice bath.
Step 5 -Drain the ice water and pour the vegetables into a large bowl.
Step 6 -Add the cooked bacon pieces, the yellow onions, the celery, the pimientos, the mayonnaise, the white vinegar, the coconut sugar, 2 tablespoons of the chopped dill, the salt, and the black pepper to the vegetables and stir until it is well-combined.
Step 7 -Tightly cover the bowl and place it in the refrigerator. Chill the pea salad for at least 30 minutes and up to overnight.
Step 8 -Serve the pea salad garnished with the extra dill sprigs.
