• 2 cups canned kidney beans, drained
• 1 small onion, minced
• ½ cup mayonnaise
• ½ cup sweet pickle relish
• 1 pinch dry mustard
• 1 dash Worcestershire sauce
• ½ teaspoon white horseradish
• ⅛ teaspoon garlic powder
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper

Rinse kidney beans; set aside to drain. Stir together onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt, and pepper in a medium bowl. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.