8-10 Servings

I usually prepare this dish a day or two after cooking rice, because I cook enough to have extra just for this recipe.


3 cups cooked long grain rice, cooled
1 box Bird’s Eye Frozen Green Peas
6 hard-cooked egg, chopped
1 stalk chopped celery
3 green onion stalks, chopped
3/4 cup mayonnaise
1 small jar pimentos
8 oz sliced Swiss Cheese, cubed *Optional
(stack the slices to cube)
Salt to taste


  1. Place Birds Eye Peas in colander and run warm water over peas to break apart.
  2. Add drained peas in large bowl. If you are adding Swiss Cheese, make sure the rice is cool, because hot rice will make a mess of the cheese. Add rice to the peas.
  3. Add the remainder of ingredients and mix.
  4. Refrigerate until ready to serve. If salad dries out in refrigerator, stir in a tiny bit of milk.

Serve it fancy: Transfer to a 1-cup molds. Cover and refrigerate until chilled. Just before serving, un-mold onto lettuce leaf.