Bring water to a boil in a large saucepan, and add green beans. Cook beans for 4 minutes or until crisp-tender, and drain. Rinse with cold water, drain, and set aside.
Heat 1 teaspoon oil in a small skillet over medium-high heat.
Add shallots; cook 2 minutes or until shallots begin to brown, stirring constantly.
Combine the shallots, lemon rind, lemon juice, lime juice, orange juice, salt, and black pepper in a small bowl, stirring well with a whisk. Slowly add 4 1/2 teaspoons oil, stirring well.
Drizzle the vinaigrette over the beans, tossing gently to coat.
