Egyptian Bean Salad
- 16 ounce bag frozen french cut green beans
- 16 ounce can black-eyed peas
- 2 large ripe tomatoes, chopped
- ½ cup(s) chopped parsley
- 4 scallions, chopped
- juice of 2 lemons
- 1 tablespoon vegetable oil
- Steam and drain the green beans and allow them to cool completely.
- Drain and rinse the black eyed peas.
- Combine all ingredients and mix well.
- May be served chilled.