2 c. Blue Lake green beans
1 med. onion, sliced thin
2 tbsp. olive oil
2 tbsp. vinegar
1 c. sour cream
1 tbsp. chives or green onions
1/2 c. mayonnaise (Hellmann's)
2 tbsp. horseradish
2 tbsp. dry mustard
2 tbsp. anchovy paste
Juice of 1 lemon

Marinate green beans and onion in olive oil and vinegar for about 2 hours. Drain and toss lightly while making the dressing. Mix sour cream, chives or green onions, mayonnaise, horseradish, dry mustard, lemon juice and anchovy paste together. Pour over beans and toss. Keeps for several days in refrigerator.