1/2 lb green beans (you could substitute haricot verts), trimmed
1 tsp fresh lemon juice
1/2 tsp evoo
1 tsp finely chopped fresh flat-leafed parsley leaves
1/2 tsp lemon zest
Trim green beans if using. Blanch green beans in a large pot of boiling salted water until crisp-tender, about 2-3 minutes. Drain in a colander and toss into an ice bath to shock the green beans and stop the cooking process.
Toss beans in a bowl with lemon juice, evoo, parsley and lemon zest. Season with s&p to taste.