Lemon And Herb Green Bean Salad

Directions

1. Fill a large saucepan two-thirds full with water and bring to a boil. Add in beans and cook 6 to 8 min, till just tender and still bright green. Transfer to a colander and rinse under cool water to cold. Drain well.
2. In a large bowl, toss beans with remaining ingredients except lemon wedges. Store refrigerated in an airtight container. Bag lemon wedges, if you like, to serve with salad.
3. This recipe yields 8 servings.
4. Comments: You can keep your green bean salad bright by not overcooking the beans and flavoring them with non-acidic lemon peel instead of lemon juice.