2 bags frozen peas (10-ounce bags), about 4-6 cups – thawed halfway

1 cup cooked smoked beef brisket, chopped

1 cup cheddar cheese, cubed

½ cup red onion, finely chopped

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon apple cider vinegar

1 tablespoon sugar

½ teaspoon salt

¼ teaspoon ground black pepper

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Remove peas from the freezer and allow them to partially thaw for about 15 minutes.
Meanwhile, cook the smoked beef brisket if not already prepared, and dice the red onion and cheddar cheese.
In a large salad bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
Add the peas, chopped brisket, cubed cheddar cheese, and diced onion to the bowl.
Stir until all ingredients are evenly coated with the dressing.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

For a lighter version, substitute Greek yogurt for mayonnaise and sour cream.

Enhance the salad by adding celery, bell peppers, or sweet corn.

Experiment with different cheeses such as gouda, mozzarella, or pepper jack.

Store leftovers in the refrigerator for up to 3 days—best served cold.