White Bean & Artichoke Salad

For the dressing:
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tsp. minced garlic
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
Salt and freshly ground pepper, to taste

For the salad:
1 can quartered artichoke hearts, each sliced in half
2 cans small white beans, rinsed and drained
½ large red onion, diced
2 celery stalks, diced
2 tbsp. finely chopped fresh oregano

To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, and red pepper flakes. Season with salt and pepper. Let stand for at least 30 minutes to allow the flavors to blend.

In a large bowl, combine the artichoke hearts, beans, onion, celery and oregano. Add the dressing and toss to coat the salad evenly. Let sit overnight in the fridge before serving.

Serves 6.