2 c. drained, cooked or canned kidney beans
1/3 c. vinegar and oil dressing
1 sm. onion, sliced in rings
1/3 c. chopped celery
1/4 c. chopped sweet pickles
Salt and pepper to taste

Mix the beans and dressing, chill an hour or more. Turn beans in the dressing occasionally so they will absorb the flavor. Add remainder of ingredients and mix well.