1 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon salt
3/4 tablespoon white wine vinegar
1/2 tablespoon fresh lemon juice
Sliced lemon, for garnish
Arrange a large steamer basket in a saucepot, add water to fill just under the basket.Bring water to a boil. Add green beans to basket; cover and steam 7 to 8 minutes, until beans are tender.
Combine 1 tablespoons oil, cilantro, garlic, and salt in large serving bowl. Add hot beans and toss. Cool, cover and refrigerate 2 hours. Combine remaining 1 tablespoon oil, vinegar, and lemon juice in cup. Just before serving, add mixture to beans and toss to coat. Garnish with lemon slices.
Cover and chill bean mixture for up to 24 hours. Toss with lemon-oil just before serving.