I was not a big fan of green beans in my childhood. Actually I was not a big fan of all the other green stuff. Maybe because most of the times they were cook in the same manner and I used to find them boring.
Things have changed now and as I have discovered other ways to cook them I started to like them. Yeah, green is fun 
and so is this colorful crunchy salad.
Ingredients:
- 450g green beans
- 2 carrots
- 1 clove of garlic
- 3 tbs of olive oil (evo)
- 1 tbs balsamic vinegar
- 50 hazelnuts
- salt and pepper to taste
Instructions:
- Trim and clean the beans.
- Toast the hazelnuts in a hot pan for 3′-4′
- Cook the green beans in salted boiling water for 5′ ( they do not have to change color).
- Refresh them in cold water and then put them in a bowl with iced water.
- Clean the carrots and slice them up into ribbons with a mandoline.
- Mix olive oil with balsamic vinegar, the minced garlic, salt and pepper.
- Drain the green beans and put them into a large bowl; add the carrot ribbons.
- Pour over the dressing and stir to combine thouroughly.
- Leave to stand for about 10′.
- Stir in the chopped hazelnuts and serve.
Enjoy!
Kisses and hugs!
xoxo
Healthy food. Trebuie sa incep sa postez si eu diverse salate.
Sa le pictezi asa cum numai tu stii
O salata delicioasa, sunt sigura.
E tare buna si usor de facut, Mala. Am vazut eu in oala ta veche o salata de morcov care imi facea cu ochiul. Mai devreme sau mai tarziu ii vine si ei randul