Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.
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