This recipe is from Southern Living April 1984
Cheddar-Pea Salad
1 (16-ounce) can small English peas, drained
1 cup cubed Cheddar cheese
1/2 cup chopped celery
1/4 to 1/2 cup sliced pimento-stuffed olives
1 hard-cooked egg, chopped
1 tablespoon grated onion
1/4 cup mayonnaise
Combine all ingredients; mix well. Cover salad and chill at least 1 hour.
Yield: 4 servings. By Edna Mae Gibson, Marietta, Ga.
The November issues has a three pea salad recipe. Do you remember some of the ingredients?
A layered pea salad recipe that I have tried and love is
"Grandma Johnson's layered salad" at
http://southerncookinglight.com/2011/11/23/grandma-johnsons-layered-salad-2/