Haricots Verts with Lemon Zest

In the spring and summer months you can always find this simple side dish in my refrigerator because it keeps so well and actually gets better after the beans have marinated in the lemon dressing. It is delicious cold in salads or as an accompaniment to fresh fish.

Makes 4 servings

1 pound haricots verts (French green beans
3 tablespoons extra virgin olive oil
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon kosher or sea salt
¼ teaspoon ground black pepper

Bring a large pot of water to a boil and cook haricots verts for 3 to 4 minutes until al dente (cooked but slightly crunchy) and drain thoroughly. Whisk the remaining ingredients in a medium sized bowl and toss with beans. Serve immediately or chill and enjoy cold.