2 (15-ounce) cans dark red kidney beans, rinsed and drained well |
1 red bell pepper, seeded and chopped |
3 scallions, chopped, whites and greens |
1 rib celery, chopped |
1/4 cup (a couple of handfuls) chopped flat-leaf parsley |
1 cup sweet red pepper relish |
2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil |
1 tablespoon (2 splashes) white distilled vinegar |
coarse salt and pepper |
