Cook the runner beans in boiling salted water with the savory until just cooked (max. 10 min, maybe shorter). Cut the tomatoes into wedges.
Mix olive oil, red wine vinegar, salt, pepper, a pinch of sugar and onion cubes to a salad dressing and mix with the tomatoes.
Drain and cool the green beans. Mix with the tomato salad and the parsley and leave for at least 20 minutes.
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