Instructions: Fill a large saucepan two-thirds full with water and bring to a boil. Add beans and cook 6 to 8 minutes, until just tender and still bright green. Transfer to a colander and rinse under cold water to cool. Drain well.

In a large bowl, toss beans with remaining ingredients except lemon wedges. Store refrigerated in an airtight container. Bag lemon wedges, if desired, to serve with salad.

This recipe yields 8 servings.

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.

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