Fill a large bowl halfway with ice and cold water; set a colander and clean towels nearby.
Bring at least 4 quarts water to a strong boil in a large pot and add kosher salt.
Add beans and begin checking at 3 minutes; cook 3 to 5 minutes until bright, slightly flexible and crisp without a raw center.
Transfer directly into ice water, stir and chill 2 minutes until cold throughout.
Drain, spread over clean towels, blot and stand 5 minutes.
Whisk vinegar, Dijon, honey, garlic, fine salt and pepper, then stream in olive oil until cohesive.
Toss dry beans and shallot thoroughly in the vinaigrette.
Fold in tomatoes and parsley, chill 20 minutes, then taste and adjust.
Scatter toasted almonds over the salad immediately before serving.
