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
Freshly ground black pepper
1 teaspoon finely chopped fresh oregano leaves
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