Ingredient

• 3 cups cooked gigante beans, drained and rinsed
• ½ cup extra-virgin olive oil, plus more as needed
• ¼ cup fresh lemon juice
• ¼ cup chopped fresh parsley
• ¼ cup chopped sun-dried tomatoes, preferably oil-packed
• 2 garlic cloves, chopped
• 1 teaspoon lemon zest
• 1 teaspoon sea salt
• Pinch red pepper flakes
• Freshly ground black pepper

Direction

1. In a large bowl, stir together the gigante beans, olive oil, lemon juice, parsley, sun-dried tomatoes, garlic, lemon zest, salt, red pepper flakes, and several grinds of pepper. Add more olive oil as needed to coat the beans well.
2. Cover and refrigerate for at least 2 hours and preferably overnight. Season to taste and serve.
3. Store in an airtight container in the refrigerator for up to 5 days.