Pea Salad - cooking recipe

Ingredients

2 cans (16 oz.) peas, drained
1 c. diced celery
4 oz. Monterey Jack cheese, cut into small cubes
1/4 c. water chestnuts, drained and chopped
1/4 c. finely chopped green pepper
1/4 c. mayonnaise
2 hard-boiled eggs, chopped
3 green onions (including some green stems), chopped finely
1 Tbsp. dill weed
salt and pepper to taste

Preparation

Mix all ingredients and refrigerate 8 hours.