Creamy Beet and Pea Salad

Author: Annette (•‿•)

This easy Creamy Beet and Pea Salad combines sweet peas, tender beets, hard-boiled eggs, and red onion in a rich mayonnaise dressing. Ready to prepare in just 10 minutes, it's a colorful, flavorful side dish that's perfect for family dinners, holidays, and potlucks.

Print Recipe Pin Recipe

Prep Time:10

Chill Time:1

Total Time:1 10

Course: Appetizers & Snacks, Lunch, Salads, Sides

Cuisine: American

Keyword: Beets, Chilled, Creamy, Easy to Make, Make Ahead, No-Cook, Potluck, Quick

Servings:

Calories: 215cal

Equipment

Hellman's Real Mayonnaise rich and tangy flavors I prefer in this recipe.
Miracle Whip Dressing excellent alternative for sweeter and zesty flavors.
Litehouse Coleslaw Dressing another alternative for slightly tangy flavor with a touch of sweetness.

Ingredients

2 15-ounce cans sweet peas drained
2 15-ounce cans julienne-cut beets drained
1 cup mayonnaise
2 hard-boiled eggs chopped
½ cup chopped red onion
½ teaspoon garlic powder
Salt and black pepper to taste

Instructions

Drain the canned peas and beets thoroughly to remove any excess liquid.
In a medium mixing bowl, combine the peas, beets, mayonnaise, chopped hard-boiled eggs, red onion, and garlic powder.
Season with salt and black pepper to taste. Using a large spoon, gently fold the ingredients together until evenly coated with the mayonnaise, taking care not to mash the peas.
Cover the bowl and refrigerate for at least one hour to allow the flavors to blend.
Give the salad a gentle stir before serving. Garnish with chopped parsley or additional red onion, if desired.
Serve chilled and enjoy!

Nutrition