In a mixing bowl, combine the rinsed and drained cannellini beans.

In a separate bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, basil, salt, and black pepper until well combined.

Pour the marinade over the beans and gently toss to coat. Add the chopped parsley and mix again.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Serve chilled or at room temperature as a side dish or salad topping.