Mexican Bean Salad - cooking recipe

Ingredients

1 (1 lb.) can red kidney beans
2 c. chopped celery
1 Tbsp. minced onion
1/2 c. chopped walnuts
4 small sweet pickles, chopped
1/4 c. salad oil
3 Tbsp. wine vinegar
1/2 tsp. each: salt and pepper

Preparation

Drain beans well, then add celery, onion, walnuts and pickles. Shake oil, vinegar, salt and pepper; toss with mixture.
Serve on lettuce.