- 1 lb green beans, trimmed
- 3 Tbsp olive oil
- 2 Tbsp capers, coarsely chopped
- 1 lemon, zested and juiced
- Salt and freshly ground pepper
In a bowl, combine oil, capers, and lemon juice.
Bring a large saucepan of salted water to boil over high heat. Add beans and cook until crisp-tender, about 6 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain beans and toss with oil-caper mixture. Season with salt and pepper and toss again. Garnish with lemon zest and toss to combine.