DRAIN. Drain and rinse cannellini beans and artichoke hearts. Combine in a medium mixing bowl and set aside.
CHOP. Finely chop fresh herbs.
DRESSING. Combine olive oil, champagne vinegar, dijon, paprika, garlic powder, salt & pepper, and fresh herbs into a jar or small mixing bowl and whisk together until combined. Taste, adjust seasonings, if needed.
COMBINE. Pour dressing over the bean and artichoke mixture and stir until well combined.
SERVE. Serve the salad by placing 2-3 slices of tomato on a plate and spooning the bean salad on top of them. Garnish with extra fresh herbs, fresh ground pepper, and red pepper if desired.
ENJOY!