Step 1 of 3

Remove lemon peel in wide strips with a vegetable peeler, avoiding white pith. Finely chop strips to equal 1 tablespoon; transfer to a medium bowl. Squeeze lemons to equal 3 1/2 tablespoons juice. Add beans, 3 tablespoons oil, 3/4 teaspoon salt, and 2 tablespoons lemon juice to chopped lemon peel in bowl.