Red Bean Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1093
FAT
101%
CHOL
0%
SOD
152%

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Ingredients for 1 serving

3 scallions, chopped, whites and greens

2 (15-ounce) cans dark red kidney beans, rinsed and drained well

1 red bell pepper, seeded and chopped

1/4 cup (a couple of handfuls) chopped flat-leaf parsley

Coarse salt and pepper

1 tablespoon (2 splashes) white distilled vinegar

1 rib celery, chopped

2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil

1 cup sweet red pepper relish

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