Add your favourite spices or some chilli, if you wish a spicier dip.
A great side for grilled or fried fish.
Peel the red onion. In a pot bring vinegar, sugar and water to a boil. Add the onions and cook them on low heat until softened for approx 8-10 minutes. Let the onions cool in the vinegar mixture. Cut the cucumber in half, remove the seeds and cut into thin slices. Cut the fennel thinly, preferably using a mandoline. Place the fennel in cold water to keep its crispyness. Drain the beans, rinse them under cold water, then drain again. Mix cheese and yoghurt into a smooth cream. Mix the cucumber, fennel and beans with 2 tablespoons of vinegar from the onions. Add mint and pickled onions before serving.