Blanch the beans in boiling water for 2 minutes and then quickly immerse in ice water to stop the cooking and set the bright green color. Drain well
Prepare the remaining ingredients as per the recipe. Combine everything with the cooled beans. Toss with enough vinaigrette to coat well
In container with a tight-fitting lid, mix: 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 clove minced garlic, 2 teaspoons freshly chopped parsley, ¼ teaspoon dried oregano, ¼ teaspoon Dijon mustard and salt and pepper
Cover and shake well
This is a great recipe to serve with other Greek food and if you need more salad, double or triple the recipe.