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1 onion, thinly sliced
3 can canned string beans, drained
1 can water chestnuts
1 tablespoon salad oil
1 tablespoon vinegar
coarsely ground pepper to taste
salt to taste
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon dry mustard
1 tablespoon horseradish
1. Place onion over beans in container. Drain water chestnuts; slice. Place over onion.
2. Add oil, vinegar, pepper and salt; refrigerate for 1 hour or longer.
3. Drain well.
4. Mix remaining ingredients and salt. Add to bean mixture; mix well.
5. Refrigerate for at least 12 hours.
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