Step 1

Combine the oil, vinegar, cumin and paprika in a small jug. season with salt and pepper. Cover and set aside until required.

Step 2

Preheat a chargrill or barbecue grill on high. spray the tomato with oil. Cook for 1-2 minutes each side or until lightly charred. transfer to a bowl. Cook the onion, turning, for 6-8 minutes or until charred and soft.

Step 3

Cook the green beans in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. drain and refresh under cold running water. transfer to a large bowl. Add the tomato, onion, kidney beans and parsley. drizzle the dressing over the salad and toss to combine.