Ingredients
- 2 (15-ounce) cans deep red kidney beans, rinsed and drained well
- 1 red bell pepper, seeded and chopped
- 3 scallions, chopped, whites and vegetables
- 1 rib celery, chopped
- 1/4 cup (a few handfuls) chopped flat-leaf parsley
- 1 cup sweet red pepper relish
- two tablespoons (2 removes the bowl inside a thin stream) light essential olive oil or vegetable oil
- 1 tablespoon (2 splashes) white-colored distilled vinegar
- Coarse pepper and salt
Directions
Combine all ingredients inside a medium bowl and toss well adjust seasonings.
Recipe thanks to Rachael Ray
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Recipe thanks to Guy Fieri
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