Source: dLife

A great mixture of green beans, hazelnut, lemon juice, and lemon peels.

Servings

0.5 lb Beans, green, snap, cooked, serving , ends trimmed
1 pinch salt , plus more to taste
2 tsp chopped hazelnuts , toasted
1.5 tsp fresh lemon peel , grated
2 tsp fresh lemon juice , preferably fresh squeezed
0.5 tsp extra virgin olive oil
1 pinch black pepper , to taste

1 Fill a large pot 1/3 full of water. Cover and set over high heat.
2 When the water comes to a complete boil, add the beans and 1/4 teaspoon salt. Cook 4-6 minutes, or until just tender.
3 Drain in a colander. Move to a serving bowl. Add the nuts, peel juice and oil. Season with salt and pepper. Toss gently to mix. Serve immediately.

To toast the hazelnuts, place them in a dry, non-stick skillet over high heat. Cook for 1-3 minutes, shaking every 15 seconds or so, until toasted. Watch them closely as they brown quickly.