15 oz. can peas, small
15 oz. can corn, white or yellow whole kernel
3 stalks celery, cut finely
1 sm. onion, finely cut (about 1/2 c.)
Marzetti dressing or mayonnaise (I prefer Marzetti; use own judgement as to taste)
10 - 12 olives, halved
1 - 2 hard boiled eggs
Salt to taste
A little ground pepper

Drain peas and corn in colander. Add celery onion, dressing, olives, salt and pepper. Toss or mix well with plastic or wooden spoon. Slice eggs and place on top. It's better made and let stand overnight before serving.