Instructions

1. 1

   Trim the green beans and cut off the ends. Cook in boiling salted water for 6 to 8 minutes until just tender, then plunge into ice water so they stay crisp and vividly green.

2. 2

   Halve the cherry tomatoes and slice the red onion into thin rings. Roughly chop the parsley.

3. 3

   For the vinaigrette, whisk the olive oil, white wine vinegar and mustard with salt and pepper until it turns into a creamy dressing.

4. 4

   Drain the beans well and toss them in a bowl with the tomatoes and onion. Pour over the vinaigrette, turn everything gently and scatter with parsley before serving.