KIDNEY BEAN SALAD

Makes 6 – 8 servings

1 16 ounces can kidney beans, drained

2 cups celery, chopped

1 tablespoon onion, minced

1/2 cup walnuts, chopped

4 small sweet pickles, chopped

1/8 cup olive oil

3 tablespoons red wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1. Combine beans, celery, onion, walnuts and pickles in a bowl.
2. In a small bowl mix oil, vinegar, salt and pepper, pour over bean mixture, toss and serve.