Red Kidney Bean Salad

2 (15 oz) Cans dark red kidney beans, rinsed & drained
1 Red bell pepper, seeded & finely chopped
3 Whole scallions, sliced thin
1 Celery rib, finely chopped
1/4 Cup fresh parsley, chopped
1 Cup sweet red pepper relish (careful, not sweet pickle relish)
2 Tablespoons vegetable oil
1 Tablespoon white distilled vinegar
Coarse salt & pepper, to taste

Combine all ingredients in a medium bowl and toss well. Cover and refrigerate overnight.