A lovely summer salad from ” The Food and Wines of Spain” by Penelope Casas.
Cook the beans in boiling salted water, covered, for about 15 minutes until just tender. Drain, cool and transfer to a bowl.
In a small bowl mix the oil, vinegar, salt, pepper and sugar then pour over the beans.
Add the onion, parsley and pimento and toss gently. Cover and refrigerate for several hours or overnight.
Just before serving sprinkle the beans with the chopped egg.