1. Fill a large stockpot or Dutch oven with two-thirds water bring to a boil. Add the beans and cook just until bright green, 6-7 minutes total (don't wait for the water to boil again) Drain in a colander and rinse under cold running water until cool, 1 minute, or plunge into a large bowl filled with ice water. Drain well.
2. In a microwavable cup measure, heat the oil and garlic on High just until aromatic, 10-20 seconds. Stir in the lemon juice, lemon rind, and salt.Toss with the beans to coat.