For the beans: Bring about 8 quarts water to boil in a large pot over high heat. Fill large bowl with ice water mixed with 1 tablespoon salt; set aside. Add beans and about 2 tablespoons salt to boiling water and cook until mostly tender, but still underdone, with slight crunch in center, 3 - 5 minutes.

Drain beans, then transfer immediately to ice water. Let beans cool completely, about 5 minutes, then drain and pat dry with paper towels.

For the vinaigrette: Shake all ingredients together in jar with tight-fitting lid.

To Store: Wrap beans loosely in paper towels and transfer to airtight container (or large ziplock bag). Refrigerate beans and vinaigrette for up to 2 days.

To Serve: Let vinaigrette sit at room temperature for at least 1 hour to allow oil to liquefy.

Transfer beans to large bowl, cover with plastic wrap, and microwave until hot and steaming, 6 to 8 minutes. Drain away any accumulated water. Shake vinaigrette to recombine, then toss with beans to coat. Cover with aluminum foil to keep warm until serving. Taste for seasoning, adding salt and pepper if needed.