Pea Salad

1 (16 oz.) pkg. frozen green peas
1 (8 oz.) can sliced water chestnuts, drained, cut into strips
6 Roma tomatoes, chopped
1/2 onion, minced
3/4 c. mayonnaise
2 medium sweet pickles, finely chopped
1/8 c. lemon juice

In colander rinse frozen peas in cold water until thawed. Drain and transfer to large salad bowl. Add water chestnuts, tomatoes, onion and sweet pickles; mix well. In small bowl mix together mayonnaise and lemon juice – do not make mixture too soupy. Pour over vegetables and gently stir to coat. Make six servings.