Lemon Green Bean & Celery Salad
1 1/2 lbs. Green beans, trimmed
1 Tablespoon extra virgin olive oil
1/4 Cup thinly sliced shallots
diagonally sliced celery
3 Tablespoons lemon juice
1/3 Cup chopped parsley
2 Tablespoons grated lemon peel
Salt and Pepper to taste
Cook the green beans in lightly salted water for 5 to 7 minutes or until tender-crisp. Drain the beans and plunge into a bowl of ice water. Drain thoroughly, pat dry with paper towels.
Heat oil in large skillet over medium heat. Add shallots and celery; cook and stir 3 to 4 minutes.
Add green beans, lemon juice, parsley and lemon peel; toss to combine. Cook and stir 1 to 2 minutes or until beans are warm. Season with salt and pepper to taste.