Soak the haricot beans overnight in cold water.
In a casserole, mix them with the onion and celery, cover with water, bring to the boil and cook for 30 minutes over a low heat.
Salt and continue the cooking for 30 minuets or until the haricot beans have just become tender.
Drain and pour into a salad bowl.
In the casserole heat the vinegar, the olive oil, the garlic and thyme over a low heat and add the haricot beans.
Leave to simmer 10 minutes.
Add the tomatoes and cucumber to reheat.
Powder with parsley and serve.