- 6 ounces green beans
- 1/2 teaspoon finely grated fresh lemon zest
- 2 teaspoons extra-virgin olive oil
- Trim beans and in a large saucepan of boiling salted water cook until crisp-tender, 3 to 5 minutes. Drain beans well in a colander and in a bowl toss with zest, oil, and salt and pepper to taste.