Pea Salad - cooking recipe

Ingredients

2 cans Early June peas
1 onion, chopped fine
8 oz. Cheddar cheese, shredded
2 eggs, boiled and chopped up
1/2 c. Miracle Whip
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic
1/2 tsp. oregano

Preparation

Drain peas well, then mix all together and let refrigerate for 24 hours before serving.