1 lb (450 g) tender green beans
4 tablespoons extra-virgin olive oil
Wash the green beans and clean them, eliminating the extremities.
Fill a stockpot with water and bring to a boil. Add a pinch of salt, the green beans, and boil for about 5 to 10 minutes, or until the green beans are tender but firm. Do not overcook. Drain in a colander.
Transfer the beans to a bowl, add olive oil, lemon juice, and salt to taste
Toss gently to avoid breaking the beans. Serve lukewarm.