Rinse the green and golden wax beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
Place your trimmed beans into basket, cover and cook until just tender crisp about 3-4 minutes. Allow to cool completely, or cool quickly in an ice bath immediately after steaming.
While the beans are steaming, gather all your dressing ingredients into a small glass bowl, then whisk briskly until all dressing ingredients are well combined.
Place all the prepared beans, onions, capers, into a large salad or serving bowl.
Drizzle your dressing on top and gently toss to coat well.
Garnish with fresh chopped Italian parsley.
Cover your bowl with a lid or plastic wrap, then refrigerate to enhance the flavors for at least 4 hours or overnight. If possible, toss your salad several times during the chilling process to keep everything coated with the dressing.
Prior to serving, taste test, then adjust your seasonings if desired.
Serve this salad cold.
Stays good in the fridge for up to four days.
