Kidney Bean Salad

You'll find bowls of "Kidney Bean Salad" (it's more of an appetizer or dip, than a salad) served throughout New England at many quaint taverns and pubs, where you can spread it on a cracker and enjoy it along with a cocktail or two. It is positively addictive!!

• Ready In: 15 mins
• Serves: 8

Ingredients

• 2 (16 ounce) cans red kidney beans, drained and rinsed
• 1⁄2 cup  sweet pickle relish
• 1⁄2 cup mayonnaise
• 1  tablespoon sugar
• 2  tablespoons dry mustard (Colman's Original English Mustard Powder is my favorite)
• 1  teaspoon salt
• 1⁄2 cup  finely minced onion
• 1⁄2 teaspoon white pepper
• 3  garlic cloves, minced
• 2  tablespoons  chopped fresh parsley (optional)

Directions

1. Combine all the ingredients in a serving bowl. It is best made a day ahead. Store in the refrigerator.
2. Serve with firm crackers (my favorite are Triscuits).