Toss green beans in boiling water for 3-4 minutes, until bright green and still crunchy.

Drain and "shock" in ice water to stop cooking.

Heat olive oil in a skillet over medium heat. Olive oil cooking spray works just as well, if you want to shave a few calories.

Add beans and saute for 1-2 minutes, until heated through. It's okay if some of the beans brown up a bit.

Transfer to serving dish.

Squeeze lemon halves over the beans and toss to coat.

Add salt to taste. (I omit this step).