1 can (about 1 lb.) red kidney beans
2 c. chopped celery
1 tbsp. minced onion
1/2 c. chopped walnuts
4 sm. sweet pickles, chopped
1/4 c. salad oil
3 tbsp. wine vinegar
1/2 tsp. fresh ground pepper
Salt to taste
Lettuce, if desired

Drain beans thoroughly; combine with celery, onion, nuts and pickles. Mix the oil, vinegar, salt and pepper; pour over bean-celery mixture; toss. Serve on shredded lettuce, if you wish. This will be crisper if you assemble it just a few hours ahead.