Drain and wash the borlotti beans. Drain the artichokes and cut in half.
Peel and finely slice the red onion. Wash and halve the cherry tomatoes.
Pick and roughly chop the parsley.
To make the dressing, whisk together the red wine vinegar and the mustard. Add the sunflower oil whilst whisking and then season with salt and pepper. Taste the dressing and adjust of necessary.
To assemble: Mix all of the ingredients together and pour over the dressing.
«Vary the beans in this recipe with chick peas, kidney beans and try adding some sweet corn for extra vibrancy.»