This simple salad is made with just a handful of ingredients but packs a lot of flavour. It takes less than 30 minutes to make and is a great make ahead salad to meal prep for the week ahead or bring to a potluck or gathering. Leftovers will last for up to 3 days in the fridge and can be served cold or at room temperature.
Thinly slice the shallot and place the slices in a bowl along with the minced garlic, olive oil, vinegar, salt and pepper. Rearrange the shallot slices if necessary to ensure that they are all coated in the oil. Leave to marinate for 20 minutes.
Bring a large pot of water to a boil. Add in the beans and cook for 5 minutes until just fork tender. Drain the beans and run under cold water to bring them down to room temperature.
Place the green beans in a serving bowl. Pour the marinated shallots plus all of the liquid from the bowl overtop. Add in the chopped parsley and give everything a stir to ensure that the green beans are well coated in the oil. Serve cold or at room temperature.