Start by preparing the beans. If you’re using canned beans, drain and rinse them thoroughly to remove excess sodium. If you’re cooking beans from dry, cook them according to the package instructions until tender, then let them cool slightly.
Next, halve the cherry tomatoes and finely chop the red onion. The key here is keeping the onion small so it blends into the salad rather than overpowering it.
In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, sea salt, and black pepper until the dressing is smooth and well combined.
Add the beans, tomatoes, and red onion to a large mixing bowl. Pour the dressing over the top and gently toss until everything is evenly coated without breaking up the beans.
Finish by sprinkling the chopped parsley over the salad for a fresh, herbaceous touch.