Bean Salad refined and elegant

1 Bring to the boil 5.25 qt (5 liters) (1 big gallon) of salted water), do not cover . At boiling point, put the beans and start testing them 4 minutes after the water has come back to the boil. Keep testing every minute

2 when cooked "al dente", drain them, pour them in a large bowl filled with cold water and ice, leave them to cool down for 3 minutes and drain them

3 prepare the dressing in a salad bowl with vinegar, salt, pepper, then add the oil, onions (white and green - keep some green for garnishing), chicken dice, olives, then the beans and toss the lot.

4 top with some green of the onions and keep into the fridge for at least 1 hour before eating