Ingredients

• 2 (15-ounce) cans red kidney beans, drained and rinsed
• 2 celery stalks, thinly sliced
• 1 large ripe tomato, cored, halved and chopped
• 1/2 cup chopped sweet pickles
• 1/2 small red or yellow onion, finely minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon sweet paprika
• Salt
• Freshly ground black pepper
• 1 teaspoon finely chopped fresh oregano leaves

Directions