6 Servings
3 Medium (4-1/8" long) Scallions
1/4 Cup Parsley
2 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
1 Cup, sliced Red Bell Pepper
4 Cup Kidney Beans
1/2 Stalks, large (11 inches long) Celery
1 Cup Red Pepper Relish
1 Tbsp Vinega
Chop celery, seed and chop red pepper, drain canned kidney beans, chop scallions and parsley.
Combine all ingredients in a medium bowl and toss well; adjust seasonings.