Zest from 1 half lemon
1 1/2 tablespoons fresh lemon juice
1 pound green beans, trimmed
1 1/2 tablespoons olive oil
3/4 teaspoon coarse salt
Grate the zest from half a lemon and squeeze 1 1/2 tables spoons of juice
In a saucepan of boiling water, cook the green beans until tender, about 8 minutes. Drain and return to the pan. Remove from heat.
Toss with olive oil, salt, and the lemon juice. Serve sprinkled with the lemon zest.