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Bring a large saucepan of salted water to the boil over high heat. Add the beans and cook for 2 minutes or until bright green and tender crisp. Drain and refresh in iced water. Drain and place in a large bowl. Add the tomatoes, onion, sunflower kernels, sesame seeds and parsley. Toss to combine.
To make the dressing, place the oil, vinegar, mustard, garlic, salt and pepper in a small screw-top jar. Shake to combine.
To serve, pour the dressing over the salad and toss to combine.