Place beans, olives and red onion in a mixing bowl. Bring 2 cups water to a boil. Boil the green beans for 3 minutes. Remove, drain, and place in the mixing bowl with the other beans. Next, using the same boiling water, add the dandelion greens. Boil 30 seconds, remove, and drain (skip this step if using spinach). Heat oil in a skillet. Sauté the blanched dandelion greens for 1 to 2 minutes. Place in the mixing bowl with the beans. Toss to mix.
Prepare the marinade next. Place the umeboshi paste, minced parsley, water and maple syrup into a food processor. Puree, and pour over the beans. Mix together thoroughly. Place in the refrigerator, and allow to marinate 8 hours or overnight. Mix just before placing in a serving bowl.
Per serving - 162 calories, 5 g fat (30% calories from fat), 7 g protein, 20 g carbohydrate, 7 g fiber, 0 mg cholesterol, 361 mg sodium