Cook the beans in salted, boiling water until tender. Drain and cool in an ice bath. Drain well.
Peel, core, and seed the tomatoes. Cut them into shreds about the same size as the beans. Sprinkle with coarse salt and set aside until they excrete some of their water, about 30 minutes. Drain off the water and any excess salt.
Whisk the oil, vinegar, and Worcestershire sauce together and combine with the beans and tomatoes. Set aside to macerate for an hour before serving.