INGREDIENTS
2 cups canned kidney beans, drained
1 small onion, minced
1/2 cup fat free mayonnaise
1/2 cup sweet pickle relish
1 pinch dry mustard
1 dash Worcestershire sauce
1/2 teaspoon white horseradish
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS
Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.
