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Salt
2 pounds store-bought, trimmed fresh green beans or mix yellow wax and green beans, coarsely chopped on an angle 1 orange, juiced 1 lemon, juiced 1 tablespoon hot sauce 1/4 cup extra-virgin olive oil Freshly ground black pepper Fill a high sided skillet with 1 inch of water and bring to simmer. Liberally salt the water. Add beans and cook 3 to 4 minutes. Drain and cool under running cold water. Whisk juices and hot sauce together in a shallow salad bowl and stream in olive oil. Add beans and toss to coat. Season the beans with salt and pepper, to taste.
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