Bring a 2 quart pot of lightly salted water to a boil.
Add beans and cook for 5 - 10 minutes, until warmed through, bright in color, but still crisp.
Remove from heat and blanch with ice cold water.
In a bowl, whisk together VOM FASS Bordeaux Red Wine Vinegar, VOM FASS Don Carlos Olive Oil, VOM FASS Salt and Pepper, pinch of sugar, sage leaves, onions, and mix with the tomatoes.
Drain off beans let them cool.
Mix beans with tomato salad, add the parsley and allow flavors to blend about 30 minutes.
