Bean salad with paprika vinaigrette

4 1⁄4 cups (600 g) 
frozen or shelled fresh broad beans 
1 small cucumber 2 shallots 
finely diced 3 roma tomatoes 
sliced 1 small red and 1 yellow capsicum seeded and diced 
1⁄2 cup (40 g) finely chopped fresh flat-leaf parsley 

Paprika vinaigrette:
4 tablespoons olive oil 
2 tablespoons balsamic vinegar 
1 tablespoon lemon juice 
1 teaspoon ground cumin 
1⁄2 teaspoon ground sweet paprika 
pinch of cayenne pepper
pinch of freshly ground black pepper

1. Place beans in a saucepan. Cover with lightly salted water; bring to a boil. Cook 15 minutes or until crisp–tender. Drain and leave to cool.

2. Cut cucumber in half lengthwise and remove seeds with a teaspoon. Slice cucumber thinly. Combine broad beans, cucumber, shallots and tomatoes in a serving bowl.

3. To make paprika vinaigrette, whisk ingredients until combined. Stir in diced capsicums.

4. Arrange salad on individual plates. Stir diced capsicums into vinaigrette. Drizzle on salad. Sprinkle with parsley.