Boil the beans with 1 onion until the beans are tender. Cool in the liquid and drain.
Slice the remaining onions in fine rings, rub with salt, leave to rest for 3 minutes, then rub again, wash and squeeze out the juice. Chop the pickled cucumber the same size as the beans.
Mix the beans, onions and pickle together and arrange down the middle of a long serving dish. Surround with