2 cans (14 ounces each) artichoke hearts, drained and quartered

3 colorful bell peppers, cut into bite-sized pieces

1 small onion, thinly sliced

1 can (15 ounces) cannellini beans, rinsed and drained

Dressing:

1/3 cup olive oil

1/3 cup lemon juice

1 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon pepper

Place artichoke hearts, bell peppers, onion and beans in a large, pretty salad bowl.  Whisk together dressing ingredients, add to salad and toss well.  Serves 6.