Mediterranean Artichoke and Cannellini Bean Salad

1In a large skillet, heat the olive oil (2 tablespoons) over medium heat. Add the diced onion (1 large) and sauté until translucent, about 5-7 minutes.

2Add the chopped artichoke hearts to the skillet and cook for an additional 3-4 minutes, stirring occasionally.

3Stir in the cannellini beans and corn, and cook until heated through, about 5 minutes.

4Remove the skillet from heat and drizzle with lemon juice (2 tablespoons). Sprinkle in the dried oregano (1 teaspoon), salt, and pepper, and mix well to combine all the flavors.

5Transfer the salad to a serving bowl and garnish with fresh parsley before serving.