Fill a large pot with water and bring it to a boil, over a medium-low heat.

Fit a bamboo or metal steamer basket over your pot; Add in the green beans and cover with the lid. Try not to overcrowd the beans into the steamer, or else they might not cook evenly.

Steam for 8-12 minutes, or until the beans are tender with a slight crunch to the bite. Tender-crisp beans are preferred at my house, but you may like your beans cooked a bit more than that.

Meanwhile, in a large bowl add the olive oil, white wine vinegar, lemon juice, salt, and pepper.

Add your steamed beans to the bowl while still hot, and toss well to combine.

Refrigerate until ready to serve.

They will actually taste better after a couple of hours because the flavors nicely develop and blend together.

Enjoy!