Clean the green beans and cut them into oblique pieces. Then cook in plenty of salted water for 8-10 minutes. Rinse in ice water and transfer to a bowl. In the meantime, peel and grate the green cucumber. Mix the beans with the cucumber and season with the spices. Wash the savory, cut it into small pieces and add to it.
The salad is left to pull through and then served as an accompaniment to the main course or as a salad on its own. Always tastes very good in summer with scrambled eggs and potatoes. It tastes both lukewarm and cold.
Depending on your taste, you can vary the ratio between cucumber and beans yourself.
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