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.
Recipe courtesy of Rachael Ray, 2007