Heat 7-8 quart covered saucepot of water to boiling on high.

Meanwhile, finely chop half of mint.

To sauce pot, add beans and 1/2 teaspoon salt.

Cook 7-8 minutes or until just crisp-tender, stirring occasionally. Drain well.

While beans are still warm, in large bowl, toss with oil, chopped mint, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.

Transfer to large shallow serving bowl.

Grate lemon peel directly over beans, then tear remaining mint leaves and scatter over beans. Print