Stuffed Tomato Salad - cooking recipe

Ingredients

3 c. green peas (fresh or frozen)
6 large tomatoes
1 c. mayonnaise
2 Tbsp. Dijon mustard
3/4 c. black olives, sliced
1/4 c. pimentos, chopped
2 Tbsp. capers
lettuce leaves

Preparation

Blanch green peas.
Remove from heat while color is still bright green.
Rinse in cold water; drain well.
Mix peas with mustard, mayonnaise, olives, pimentos and capers.
Fill tomatoes that have been scooped out.
Serve on lettuce leaves.