This salad is a simple base recipe and can easily be altered to use, or leave out, what you have on hand. Some  dijon mustard would be a great addition to the dressing, and sun dried tomatoes or roasted red peppers would be a wonderful addition or replacement for the artichokes. It tastes delicious warm or cold and is great for picnics since the dressing isn’t mayonnaise based.

To make this #dinnerdoneby9am I fully assemble the salad in the morning, refrigerate all day, then pull out of the fridge when I want to serve.

Salad
-4 cans cannellini beans, rinsed and drained
-1 can artichokes, drained and quartered
-1/2 red bell pepper, diced
-1/2 red onion, diced
-1 bunch parsley, chopped

Dressing
-1/4 olive oil
-1/2 cup red wine vinegar
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 teaspoon salt
-1 clove garlic, minced
-1 teaspoon Italian seasoning

In medium bowl, whisk together dressing ingredients. Add remaining ingredients and stir to combine. Refrigerate at least 2 hours prior to serving and serve chilled or at room temperature.