Lemon Green Bean and Celery Salad

1 1/2 lbs green beans, trimmed

1 tbs extra-virgin olive oil

1/4 c thinly sliced shallots

2 c diagonally sliced celery

3 tbsp lemon juice

1/3 c chopped parsley

2 tbsp grated lemon peel

- Cook green beans in lightly salted boiling water 5 to 7 minutes or until crisp-tender. Drain beans and plunge into a bowl of ice water. Drain throughly; pat dry with paper towels.

- Heat oil in large skillet over medium heat. Add shallots and celery; cook and stir 3-4 minutes.

- Add green beans, lemon juice, parsley, and lemon peel; toss to combine. Cook and stir 1-2 minutes or until beans are warm. Season with salt and pepper to taste.