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
- Place Birds Eye Peas in colander and run warm water over peas to break apart.
- 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.
- Add the remainder of ingredients and mix.
- 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.