In a pot boil the beans in plenty of water, for about 40-50 minutes. You do not want the beans to be mushy.

In a small bowl mix the vinegar and honey, then add the olive oil, salt and pepper and mix well.

Once the beans are cooked, drain and set aside until, they have cooled off.

Once beans are cool, add the parsley and the spring onion and then add the dressing and mix well.

Let the salad sit for at least 2 hours before eating (or overnight) for best results.