Cannellini Bean And Artichoke Salad - cooking recipe

Ingredients

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
1/2 cup pimento-stuffed Manzanilla olives, halved
1/3 cup white wine vinegar
1/4 cup olive oil
1/4 cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes

Preparation

Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.