Hi Sundowner,
It depends what you are trying to make. If you have a recipe in mind it would help to have a little more information.
However, putting that aside, trying using frozen petit pois. Thaw them , drain thoroughly and use. To check this out, take a tablespoon of frozen peas, allow to thaw and taste. You should find that there is no need to do anything else to them.
Beans like kidney beans, haricot beans, borlotti beans, butter beans etc., must soaked and cooked until just tender, drained, cooled as quickly as possible by running under cold water and then used in a salad.
Mange Tout could be used raw if really fresh or blanched in boiling water for a couple of minutes, drained, plunged into iced water to stop cooking, drained again and then used in a salad.
Green beans like haricot verts or runner beans (I`m based in the UK) should be trimmed and cut/sliced if necessary, put into boiling, slightly salted water and cooked until just al dente. Again, drain, place in iced water, drain thoroughly and use in a salad.
Chick peas must be soaked and cooked, cooled quickly OR use canned chick peas. Chick peas, peeled and quartered or diced tomatoes, haricot verts and garlic in a vinaigrette make a nice, easy colourful salad. the vinaigrette need to be made with olive oil and you could add some shredded basil. If you were doing this commercially however, I would advise adding some torn basil to the top of the salad- if it is stirred in it will not look as good - keep some basil under the counter to add/top up as customers are served. The addition, at intervals as customers take from the dish will help to keep it looking fresh.
Hope this helps,
Archiduc