Ingredients

• 3 cups navy beans, cooked and drained
• 2/3 cup red bell pepper, diced (fresh or roasted or canned)
• 8 ounces artichoke hearts, drained and quartered
• 1/4 cup red onion, sliced
• 2/3 cup kalamata olive, sliced
• 1 (14 ounce) can hearts of palm, sliced
• 1/4 cup fresh parsley, chopped finely
• 1 -2 teaspoon mint leaf, minced
• 1 tablespoon basil, minced
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• salt and pepper