Fresh Green Bean and Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Ingredients:
1/2 lb fresh green beans, trimmed |
1/2 cup green peas (fresh or frozen) |
2 tomatoes, seeded and cut into quarters |
2 hard-boiled eggs, cut into quarters |
1 (8 ounce) can water chestnuts, drained and sliced |
3 green onions, julienned |
salt and pepper, to taste |
1/2 cup mayonnaise |
1 dash lemon juice |
1 large head romaine lettuce, washed and dried thoroughly |
Directions:
1. 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. (She doesn't say to but save the water, you need it for the next step)
2. 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.
3. Place beans, peas, tomatoes, eggs, water chestnuts, and green onions in a large bowl and season with salt and pepper.
4. Add mayonnaise and lemon juice and stir to combine.
5. Serve over lettuce leaves.
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