TOMATO, CORN, AND BEAN SALAD

Cut cold boiled corn from the cob. There should be 1 cup. Cook small, fresh Lima beans in boiling salted water, with two small onions, until tender. Drain and chill both beans and corn. Mix together, moisten with mayonnaise, and fill peeled and chilled tomato cups, piling salad mound-like. Set a rose of mayonnaise on top of each, and garfish with a plume of curled celery. Set each tomato in a nest of crisp lettuce leaves.