Green Bean and Tomato Salad

Ingredients

1/2 pound fresh green beans, trimmed
1/2 cup fresh or frozen green peas
2 tomatoes, seeded and cut into quarters
2 hard-boiled eggs, cut into quarters
1 can water chestnuts, drained and sliced
Several green onions, sliced
Salt and pepper
1/2 cup mayonnaise
Dash lemon juice
1 large head romaine or red leaf lettuce, washed and dried thoroughly

Directions

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.

~Source - Paula Dean, Food Network

Patti's Notes: Two oven mitts up. I made this for lunch and it's de-lish! Quick and easy too! BTW I didn't seed the tomatoes (I like the seeds) and don't use nearly as much mayo. I didn't put in the green onions either. I’m not always in the mood for them.

ETA: Recent discovery - I hard poach the eggs instead of hard boiling. The whites don't get rubbery and the yokes don't get crumbly.

Easy Meter – This is super easy. Don’t let the words “blanch beans” or “ice water bath” scare you. Blanch just means put them in boiling water and cook slightly. They should be tender but a little firm. Ice water bath is just a bowl filled with water and a some ice cubes. It’s stops the cooking process and allows the beans to stay bright green.