Bean Salad - cooking recipe

Ingredients

2 (1 lb.) cans drained red kidney beans
1/2 c. mayonnaise
1/4 c. vinegar
2 Tbsp. water
1 tsp. salt
1/8 tsp. black pepper
1/4 tsp. dry mustard
1 small onion, finely chopped
dash of cayenne pepper
1/4 c. garden pickle relish (India)
1 c. diced celery
1/2 lb. bacon, cooked and crumbled

Preparation

Rinse beans gently in cold water.
Combine ingredients (except celery and bacon).
Pour over beans; mix slightly.
Cover and refrigerate 1 to 2 hours.
Mix lightly once or twice while chilling.