Mix in small bowl or cup:

3 tbsp. mayonnaise
3 tbsp. sugar
1 tbsp. sweet gherkin pickle juice
3 sweet gherkin pickles, minced

Place in large bowl:

1 can kidney beans, drained
3 spears celery, minced

Add the dressing mix carefully, taking care not to injure the beans. Refrigerate until ready to eat.

NOTE: I usually double this recipe as it disappears too fast to warrant making it otherwise. Hanover's large 40 ounce can of beans does nicely, plus 1/3 cup mayonnaise, 1 tablespoon pickle juice, 1/4 cup sugar and 6 pickles.