- 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
- 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.