Recipe of the Day

red bean beach salad
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 and freshly ground black pepper 1 teaspoon finely chopped fresh oregano leaves