1. Wash and trim green beans.
2. Blanch green beans until tender - about 5 minutes.
3. Put in ice water to stop cooking.
4. Drain.
5. Blanch peas until slightly tender, about 30 seconds to 1 minute.
6. Put in ice water to stop cooking.
7. Drain.
8. Cut tomatoes into quarters or cubes and remove seeds.
9. Slice eggs or cut into quarters.
10. In large bowl, combine beans, peas, eggs, water chestnuts, tomatoes and green onion, season with salt and pepper.
11. Combine mayo and lemon juice.
12. Add to vegetables and gently stir to coat all vegetables with dressing.

I think this salad would be good with some left over chicken or shrimp added to make a complete summer supper.

This recipe comes from Paula Dean.