2 tbsp Cooks' Ingredients Nonpareille Capers, rinsed and dried
1. Spoon the mustard, sugar and garlic into a large bowl, whisk in the vinegar and 3 tbsp of the oil until emulsified and thickened.
2. Bring a large pan of water to the boil and cook the beans for 5 minutes until just tender. Drain well and add to the dressing. Toss together, then tip onto a serving plate and scatter with the red onion and parsley.
3. Heat the remaining 1 tbsp olive oil in a small frying pan and fry the capers until crisp. Drain on kitchen paper then scatter over the salad. Perfect with griddled or barbecued chicken.