Drain the pantry items

• Drain and rinse the butter beans.
• Drain the roasted red peppers and artichoke hearts, then slice the peppers and quarter the artichokes.

Make the vinaigrette

• Whisk the olive oil, red wine vinegar and lemon juice in a mixing bowl.
• Add the minced garlic, dried oregano, salt and black pepper and whisk until emulsified.

Assemble the salad

• Add the butter beans, roasted red peppers, artichoke hearts, sliced red onion and olives to the vinaigrette.
• Toss gently until everything is well coated.

Marinate

• Cover and refrigerate so the beans soak up the vinaigrette and the onion and olives lightly pickle.
• Taste and adjust the seasoning before serving.