1 pound green beans, trimmed
1 tablespoon extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon lightly packed lemon zest
1 teaspoon rinsed and finely chopped cured anchovies (about 2 fillets)
1 medium shallot, thinly sliced
1/2 cup thinly sliced cured pitted black olives
2 tablespoons finely chopped fresh flat-leaf parsley