1 pound green beans, trimmed, cut into 2-inch lengths
1 small fennel bulb, trimmed, thinly sliced
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Fill a large saucepan half full with water. Add a pinch of kosher salt and bring to a boil over medium heat. Add beans and bring to a second boil. Remove from the heat and transfer the beans to a colander to drain. Rinse under cold water to stop the cooking. Spread out in a large bowl. Add the fennel.
Mix lemon juice and parsley together. Pour over the beans and toss to coat. Season to taste with salt and pepper.