A fresh & healthy bean salad, with Tomato and Parsley - that takes no time to prepare.
Blanch the beans in boiling water for 1-2 minutes until just tender. (They should be bright green).
Drain and refresh under cold water.
Place the oil and vinegar in a salad bowl, whisk to combine and season with salt and pepper.
To prepare the tomato, cut it into quarters through the core and then slice away the seedy centre with a sharp knife.
Cut the remaining flesh lengthways into thin, arc-shaped slices.
To serve, add the beans, tomato, red onion and parsley leaves to the dressing and gently toss to combine.
Arrange on a platter and serve straight away.
Don't dress the salad until you are ready to serve or the beans will lose their bright colour and the salad will go watery.