2 cans green beans, drained
1 med. red onion, sliced thin
1 tbsp. olive oil
1 tbsp. vinegar
salt and pepper, to taste

Toss these together and let stand at least 1 hour, or preferably overnight. Drain well again and toss with dressing (see below) before serving.

Dressing:

1/2 c. dairy sour cream
1/4 c. mayonnaise
1 tsp. lemon juice
1/4 tsp. dry mustard
1 tbsp. horseradish

Mix together all ingredients.

Serves 6 to 8.

Submitted by: Ellen Buchman