How to make it

  • Combine peas, cheese, celery, pickles, pimiento, mayonnaise, salt and pepper in medium-size bowl. Toss lightly to coat evenly. Cover and refrigerate at least 2 hours.
  • Note: Luby's Cafeteria, Houston, Texas, 50th Anniversary Recipe Collection.

Reviews & Comments 4

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  • gadandi 10 years ago
    We know why it's been popular for over 50 years, huh? An old time, all-time favorite...I had forgotten about it and my husband loves it. Thanks for reminding me. And thank you for being my friend.
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    " It was excellent "
    notyourmomma ate it and said...
    Absolutely a favorite from my childhood. Just like my stepmom J used to make. Thanks for the memory. Love the dish.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love this. Just like I do mine-only no celery. Thank you R.
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  • henrie 10 years ago
    This sounds similar to a Pea Salad I had years ago at a seafood place here in Ga. I'm bookmarking this to try, all I can remember is this one I had was sort of pink in color, wondering maybe if the pimientos wouldn't add the color. Anyway good post, I'm going to give it a try, thank you.
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