Add ~½ cup of water to a large skillet and add the green beans. Bring to a boil over medium high heat, cover, and cook for approximately 3 minutes or until green beans are tender (but still slightly crunchy). Remove from heat and drain.
In a large bowl, combine the green beans, tomatoes, and black eyed peas.
To prepare the dressing, combine ingredients in a small bowl and whisk until smooth. Add more dill or lemon juice to taste. Pour over the salad and mix until the veggies and black eyed peas are coated.
Enjoy! This usually keeps well in the fridge for 3 to 4 days.