In a fine mesh strainer or colander, drain and rinse your beans with cold water. Add your beans to a medium bowl.
Rinse some fresh parsley and snip the leaves off the stems until you can measure out ¼ cup of loosely packed parsley. Add the parsley to your bowl of beans.
In a liquid measuring cup, add your vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
Serve the bean salad at room temperature. Store leftovers in the refrigerator for 5-6 days.