Mediterranean Green Bean Salad

Bring a large pot of water to a boil on the stove top, heating over high heat. Place the green beans on a cutting board and use a sharp knife to cut off the tough ends, chop the beans into 2-inch pieces.
Transfer the cut green beans to the pot of boiling water. Blanch for 1-2 minutes, just until the beans have softened but are still al dente and turn bright green. Quickly drain the beans into a colander then transfer them to an ice bath (a large bowl full of cold water and ice). This halts the cooking process so that the tender beans are still al dente. It also helps chill the beans so that the salad can be served cold immediately. Allow the blanched green beans to sit in the chilled water while you prepare the rest of the recipe.
Add the oil, lemon zest, and lemon juice (or red wine vinegar or balsamic vinegar) to a small bowl or measuring cup and stir together.
Strain the beans into a colander and give them a good shake to remove any excess water. You can also use paper towels to pat the beans dry.
Transfer the green beans, sun-dried tomatoes, Kalamata olives, and sliced red onion to a large mixing bowl or a serving bowl. Pour in the lemon dressing and toss everything together until it is well combined.
Serve green bean salad with your main entree and enjoy! I find green bean salad is a lovely pairing for steak, salmon, or chicken.