2 c. kidney beans
2 c. garbanzo beans
1 c. diced celery
1 c. diced onion
1/4 c. finely chopped parsley or chives

Use freshly cooked or canned dried beans. Drain and mix with celery, onion and parsley or chives. Place on bed of crisp lettuce and top with piquant dressing.

PIQUANT DRESSING:

1 c. cider vinegar
1/2 c. sugar
1 c. salad oil
1 sm. bottle catsup (1 1/2 c.)
1/4 tsp. pepper
1 tsp. salt
1/2 tsp. paprika
2 lg. garlic cloves, split

Boil vinegar and sugar together for 1 minute. Add the salad oil, catsup, pepper, salt, paprika and split garlic cloves. Mix well and put in glass jar with lid and place in refrigerator to chill and to store. Do not use a metal container.