1 (4 ounce) jar pimento peppers, drained and chopped
1/2 pound Colby cheese, cut into 1/4-inch cubes
1/2 onion, diced
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Mix peas, pimento peppers, Colby cheese, onion, mayonnaise, salt, and black pepper together in a bowl with a lid. Cover and refrigerate for at least 12 hours before serving for best flavor; stir again before serving.
recipepes.comPea Salad With Pimentos and Cheese, recipePT15MPT1H5455 calories