How to Make It
Combine haricots verts and water in large microwavable bowl; cover with plastic wrap. Microwave at high for 5 minutes; drain. Heat 1 tsp. olive oil in a large skillet over medium-high. Halve 2 small lemons; cook, cut sides down, until lightly charred, about 2 minutes. Remove from heat; set lemons aside. Combine 5 tsp. olive oil, drained and chopped capers, and haricots verts in skillet. Squeeze lemons over mixture; toss to coat. Sprinkle with crumbled feta cheese, chopped fresh chives, and black pepper.