In a large mixing bowl, drain the sliced green olives, sliced black olives, quartered artichoke hearts, and sliced hearts of palm. Stir gently to combine.

Add the sliced mushrooms, diced red bell pepper, and chopped green onions, followed by minced garlic. Mix thoroughly.

Sprinkle chopped flat-leaf parsley over the salad, drizzle with olive oil, and season with oregano, black pepper, and red pepper flakes.

Squeeze in the juice of one lime and toss gently until well combined.

Cover the salad with plastic wrap and refrigerate for at least one hour to allow flavors to meld.

After chilling, gently stir the salad before serving as a vibrant side dish or refreshing snack.