1 (15 oz.) can chile beans
1 c. finely cut celery
2 tbsp. finely cut onion
4 tbsp. finely cut dill pickle
1/2 c. slivered almonds
1/2 tsp. salt
1 tbsp. lemon juice

Drain gravy off of beans while you chop the vegetables. Combine all ingredients in storage bowl and chill 8-12 hours. Put in serving bowl and garnish with green pepper slices, pimento slices and ripe olives. Serves 4.