Green Beans Gremolata

In a large pot of boiling salted water, cook beans until tender-crisp, about 5 minutes; drain well.

In large bowl, whisk together 2 tablespoons (25 mL) olive oil, vinegar and 1/4 teaspoon (1 mL) each salt and pepper; add beans and toss to coat. Combine parsley, lemon rind and garlic; sprinkle over beans.