Heat the olive oil in a frying pan over medium heat. Drain the artichoke hearts and slice them into quarters. Fry the artichoke hearts in the pan, stir them occasionally, until slightly browned.

Add the black beans, vinegar, salt, and chili flakes to the pan. Continue frying until the beans are just heated through, then remove from heat.

Add the chopped tomatoes to the pan. Either chill the salad first, or serve it over mixed greens immediately.