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

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

Pour the marinade over the beans and gently toss to coat. Add the chopped parsley and basil, and mix well.

Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

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