While moving recently, I rediscovered a small stack of my grandmother Nonnie’s recipe cards. My Aunt Leigh received them after Nonnie passed when I was twelve, and she gave them to me a couple of years ago when she saw how much I was working on my blog. I kept them safe during a remodel, and when I unpacked them I felt an immediate wave of nostalgia.
Sitting down with a cup of coffee, I sorted the cards into categories. Some were handwritten, others typewritten, but every card carried a memory: the dishes my grandmother made for her big family. Reading through them I could picture her in the kitchen, quietly preparing meals with care. One clipped card caught my attention: a nostalgic Southern-style pea salad I’d never tasted from her table.
Since peas are always in my freezer and my kids love them, I decided to recreate the salad using more modern, health-conscious ingredients where possible. I couldn’t imagine using half a cup of cooking oil and a full cup of sugar, so I adapted the recipe to be lighter without losing the comforting Southern flavor. The result is a bright, tangy pea salad that’s perfect for summer barbecues or made-ahead lunches.
This version highlights sweet peas and crisp vegetables with a touch of mayo and white vinegar for brightness. Diced pimientos add both color and a slightly sweet, smoky note — they turned out to be my favorite part. For a subtle sweetness I used coconut sugar; you can omit it to keep the recipe compliant with stricter dietary plans. The salad chills well and keeps its color and texture when blanched and shocked in ice water.
Southern-Style Pea Salad
Servings: 4
Ingredients
- 4 strips bacon, cut into 1/2-inch pieces
- 2 cups frozen peas
- 1 cup frozen cut green beans
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery, finely diced (about 1 large stalk)
- 4 oz diced pimientos, drained
- 2 tbsp mayonnaise
- 1 tbsp white vinegar
- 1 tbsp coconut sugar (optional — omit for Whole30)
- 2 tbsp freshly chopped dill
- 1/2 tsp kosher salt, or more to taste
- 1/2 tsp black pepper
Instructions
- Bring a pot of water to a rolling boil.
- While the water heats, place a skillet over medium heat and add the bacon pieces. Cook, stirring occasionally, until the bacon is crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate and set aside.
- Add the frozen peas and green beans to the boiling water. Cook until tender, about 2–3 minutes. Prepare an ice bath (a large bowl of ice water) while they cook.
- Drain the vegetables and immediately plunge them into the ice bath to stop cooking and preserve their bright color. Once chilled, drain again and transfer the peas and green beans to a large mixing bowl.
- Add the cooked bacon, diced onion, celery, pimientos, mayonnaise, white vinegar, coconut sugar (if using), chopped dill, salt, and pepper. Stir gently until everything is well combined.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at cool room temperature.
Notes & Tips
This pea salad is a great make-ahead side: it tastes even better after an hour in the fridge. Blanching the peas and beans briefly and shocking them in ice water preserves texture and color so the salad stays vibrant. For a lower-fat version, substitute Greek yogurt for half or all of the mayonnaise. If you prefer a dairy-free option, use a plant-based mayo.
To keep the recipe compliant with Whole30-style guidelines, omit the coconut sugar. You can also swap fresh herbs — parsley or chives work well in place of dill.
Storage
Store the salad in an airtight container in the refrigerator for up to 3–4 days. The vegetables will soften slightly over time but will remain flavorful. Re-stir before serving.
Author
Alex Snodgrass
Nutrition information is an approximation and should be used as a guideline only.
If you make this Southern-Style Pea Salad, leave a comment below to share your tweaks or favorite pairings. It’s a simple, nostalgic side that adapts well to many menus.