Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Red kidney beans |
| 1 medium | Onion; finely chopped |
| 1 large | Green pepper; finely chopped |
| 1 dash | Worcestershire sauce |
| ¼ cup | Mayonnaise |
| 1 teaspoon | Horseradish |
| 1 | Clove garlic; minced |
| 1 dash | Salt and pepper |
| 1 dash | Dry mustard |
| ¼ cup | Pickle relish |
1. Rinse, Drain and chill beans. Mix together other ingredients. Add beans and refrigerate overnight.
Recipe by: Taste Buds- Hamilton Wenham Cookbook Posted to recipelu-digest Volume 01 Number 418 by Kj375<Kj375@...> on Dec 30, 1997