2 cans Blue Lake whole green beans
1 thinly sliced onion
1 tbsp. vinegar
2 tbsp. Wesson oil
Salt and pepper

Let stand overnight. Drain the next day and add:

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