Fresh Green Bean & Tomato Salad Recipe by Paula Deen

Level: Easy

Time: 15 MINUTES

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  • 1/2 cup mayonnaise
  • dash lemon juice
  • 1 can sliced water chestnuts, drained
  • 1/2 cup green peas, fresh or frozen
  • 2 hard-boiled eggs, cut into quarters
  • 2 tomatoes, seeds removed, cut into quarterst
  • 1/2 lb fresh green beans, ends snipped off and cooked until slightly tender
  • 1 large head romaine lettuce, or red leaf lettuce, washed and dried thoroughly
  • several green onions, sliced


Blanch beans in a large pot of boiling, salted water until tender, about 5 minutes. Remove to an ice water bath to stop the cooking. Drain beans and set aside. In the same pot of boiling water, blanch peas until slightly tender, about 30 seconds to 1 minute. Remove peas to the ice water bath; drain and set aside.


Place beans, peas, tomatoes, eggs, water chestnuts, and green onions in a large bowl and season with salt and pepper. Add mayonnaise and lemon juice and stir to combine. Serve over lettuce leaves.

Fresh Green Bean & Tomato Salad


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