- 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.