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Bring a pot of water to a boil and season aggressively with salt. Blanch the beans for about 90 seconds, until tender but still crisp. Immediately transfer to an ice bath. Once chilled, drain the beans and run them through a salad spinner to dry thoroughly.
In a large bowl, whisk together the rest of the ingredients except for the parsley. Taste and adjust seasoning as needed.
Add in the blanched beans and parsley and toss to combine. Taste a bean and make sure it really POPs with flavor. If needed, add more salt, vinegar, chili, or pepper.
Serve immediately or chill until ready to eat (it holds up really well, even the next day for leftovers).