Serve this at room temperature as a side dish with anything from sandwiches to grilled meats.
1 pound beans; green, wax, romano or a mix, trimmed
2 TBS fresh squeezed lemon juice
2 TBS chopped parsley
Bring a large pot of well-salted water to a boil. Add beans and cook until tender, about 5-6 minutes. Meanwhile, prepare a large bowl with ice water.
Drain beans and immediately plunge into ice water. Stir beans in ice water to help with chilling.
Drain beans again, and let sit while you make the dressing.
In a small measuring cup, whisk together Olio Taibi Nocellara Extra Virgin Olive Oil, lemon juice and parsley.
Place beans into a bowl and toss with dressing.
Transfer beans to a serving dish, pouring any dressing left in the bowl atop beans. Serve at room temperature.
To make ahead, boil and ice-shock beans, drain and pat dry, then store in refrigerator. Remove from refrigerator a half hour before dressing so they may come to room temperature. Add dressing and serve.
Store any leftover dressed beans well covered in the refrigerator. They may discolor a bit from the acid in the lemon juice, but they will still taste delicious. Let come to room temperature before serving.