Schnippled Bean Salad
Makes 4-6 servings

4 cups fresh green or yellow string beans
1 small onion
sea salt and freshly ground black pepper
1 tsp. vinegar
3/4 cup sour cream

Trim the beans, then schnippel them -- that means cutting the beans on a slant in very thin slices, one bean being cut into 3 or 4 long slices. You can actually by a tool that will do this for you. It's called a bean Frencher.

Cook the beans in rapidly boiling salted water and cook until barely tender. Drain and cool under cold water. Drain well

Slice the onion and sprinkle it liberally with salt. Stir well and let it stand at least 15 minutes. In a bowl large enough to contain the beans, put the vinegar, 1/2 tsp. salt, a good sprinkling of pepper and sour cream. Stir well.

Squeeze the water out of the salted onion with your hands. Add to the dressing, along with the beans and mix well. Taste and adjust the seasoning.