3 15oz cans Sweet Peas (drained)
1 large jar pimientos
1 11oz can Niblets corn
1 small can sliced black olives
1/3 to 1/2 cup finely diced red onion
4 to 5 medium dill pickles (diced)
1 cup diced medium cheddar cheese
3/4 cup mayonnaise
2 tablespoon lemon juice
dried dill weed (optional)

Drain the peas, corn and olives then dump in a large bowl. Add pimientos juice and all. Then add the diced pickles, onion and cheese.

In a separate bowl, whisk the mayonnaise and lemon juice until smooth. Add the mayonnaise mixture to the other ingredients and stir well. I like the dried dill weed in mine, plus salt and pepper to taste.

Best if refrigerated for at least two hours or overnight.

Submitted by: Will