Egyptian Bean Salad

This is an attractive way to combine green beans and black eyed peas. Lemon is a hallmark of Middle Easter recipes.

• One pound green beans, sliced on the diagonal
• One 16-ounce can black eyed peas
• 2 large ripe tomatoes, chopped
• 1/2 cup parsley, minced
• 4 scallions, chopped, greens included
• Juice of 2 lemons
• 1 tablespoon oil
• Salt and pepper to taste

METHOD

Steam green beans until they just become tender, about 10 minutes. Do not overcook or they will lose color. Put in refrigerator to chill.

Drain and rinse black eyed peas. Combine with chilled green beans, tomato, parsley, scallion, lemon and oil. Season to taste and toss together.

Serves: 4 as side dish

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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