Pea Salad With Pimentos and Cheese

3 (15 ounce) cans peas, drained

1 (4 ounce) jar pimento peppers, drained and chopped

½ pound Colby cheese, cut into 1/4-inch cubes

½ onion, diced

1 cup mayonnaise

½ teaspoon salt

¼ teaspoon ground black pepper

Mix peas, pimento peppers, Colby cheese, onion, mayonnaise, salt, and black pepper together in a bowl with a lid. Cover and refrigerate for at least 12 hours before serving for best flavor; stir again before serving.