Rinse beans with cold water and drain. Peel garlic and chop finely. Peel onion and cut into thin rings. Mix well vinegar, lemon juice, mustard, thyme and 2 tbsp. pumpkin seed oil.
Mix beetle beans, garlic and with the marinade in a salad bowl. Season with sugar, salt and pepper. Wash radishes, cut into thin slices and add to the salad. Mix everything and season to taste.
Arrange salad on plates and sprinkle with 3 tbsp. pumpkin seed oil. Serve with bread.