600g green round beans, topped and tailed
1 tablespoon extra virgin olive oil
3 teaspoons fresh lemon juice
2 teaspoons finely grated lemon rind
Cook the beans in a large saucepan of salted boiling water for 3 minutes or until bright green and tender crisp.
Drain and place in a large bowl.
In a small bowl combine the oil, lemon juice and lemon rind.
Drizzle the dressing over the beans and season with salt and pepper. Toss to combine.