Wash the runner beans and the mung bean seedlings. Cut the fresh runner beans at both ends, peel off the threads and cut into 4 cm pieces like frozen goods. Wash and peel the mango and fillet the stone. Cut the large fillets lengthways into 3 pieces. Leave the smaller ones.
Cap the small, red onions and the clove of garlic at both ends, peel and cut into very small pieces.
Mix the ingredients for the dressing, but do not homogenize (ala James Bond, stirred and not shaken).
Wash the mung beans and cut two pinches of threads from a washed and peeled carrot.
Boil the green bean pieces for 3 minutes in enough salted water, strain and rinse. Put in a bowl, add the dressing and mix everything well. Leave on for about 10 minutes. Then divide into the serving bowls, garnish and serve.