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In a fine mesh strainer or colander, drain and rinse the beans with cold water. Add the 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 the bowl of beans.
In a liquid measuring cup, add the 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 or slightly chilled. Store leftovers in the refrigerator for up to five days. Stir the bean salad again before serving it.