Pennsylvania Dutch Bean Salad
|String beans||1 Quart (yellow or green variety)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
Cut stems off beans and cut them into slanted slices making each slice about an inch or a little longer.
Cook beans in boiling salted water until soft (about twenty-five minutes).
Do not overcook.
Peel and slice onion.
Mix onion and dressing and add to beans.
If canned pickled beans are used it is not necessary to allow the salad to stand before using, although it is perfectly all right if you wish to do so.