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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