Artichoke and Bean Salad with Tuna

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1 (15-ounce) can white northern or cannellini beans, drained & rinsed

1 (15-ounce) can artichoke hearts, drained and quartered

1 rib celery, finely diced

2 tablespoons red onion, finely diced

1 (6-ounce) can tuna, drained and flaked

3 tablespoons extra-virgin olive oil

juice and zest of 1 lemon

¼ cup chopped fresh parsley

Kosher salt and cracked black pepper