Prepare a large bowl with ice water and set aside.
Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp
tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
Place potatoes in a medium saucepan
, cover with cold water and season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer
inserted into the center goes in with a little resistance). Drain
well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer.
Place cooked beans, grilled potatoes, tomatoes, and onions
, in a large bowl. Add the vinaigrette
and gently toss to combine; season with salt and pepper. Cover and let sit at room temperature while you prepare the swordfish.
Add swordfish cubes to salad, toss to combine, and divide among 4 plates. Garnish
each serving with 1 tablespoon torn parsley.