Green Bean Salad

1 pound green beans, trimmed, cut into one inch pieces
3 tablespoons red or sweet onion, finely chopped
handful parlsey, chopped
2 tablespoons extra virgin oil
1 tablespoon (or to taste) white wine vinegar
1 teaspoon maple syrup
sea salt and pepper to taste

Steam or boil the green beans until tender. Rinse in cold water, drain and place in a bowl. While beans are cooking, whisk together the oil, vinegar, maple syrup, salt and pepper. Toss the beans with the onion, parsley and dressing. Refrigerate for one hour to let flavors meld. Serve at room temperature.