Spanish Citrus Salad - cooking recipe

Ingredients

3 large oranges, peeled and sectioned (1 1/2 cups)
15 ounces canned red kidney beans, drained
1/2 cup celery, chopped
1 small onion, sliced and separated into rings
1 tablespoon parsley, snipped
1 tablespoon pimiento, chopped
1/3 cup unsweetened grapefruit juice
1/4 cup salad oil
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
5 -6 romaine leaves, for garnish

Preparation

Cut orange sections in half crosswise.
In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento.
Blend remaining ingredients together; pour over mixture in bowl.
Chill several hours, stirring several times.
Serve in romaine-lined bowl.