Fresh Green Bean & Tomato Salad

• 1/2  lb  fresh green beans, ends snipped off and cooked until slightly tender
• 2 tomatoes, seeds removed, cut into quarterst
• 2 hard-boiled eggs, cut into quarters
• 1/2  cup  fresh or frozen green peas
• 1 can water chestnuts, sliced and drained
• 1/2  cup  mayonnaise
• dash lemon juice
• salt and pepper to taste
• 1 large head Romaine 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.

Yield: 4-6 servings
Preparation time: 10 minutes
Cooking time: 10 minutes
Ease of preparation: Easy

Recipe courtesy Paula Deen