Marinated Gigante Beans
User Reviews
5
Marinated Gigante Beans
Description
The recipe uses cooked, drained gigante beans tossed with extra-virgin olive oil, fresh lemon juice, chopped parsley, oil-packed sun-dried tomatoes, garlic, lemon zest, sea salt, red pepper flakes, and freshly ground black pepper. The combination results in a Mediterranean-style bean salad with contrasting creamy and tart elements enhanced by aromatic herbs and subtle heat.
After combining, the beans are refrigerated for at least two hours, preferably overnight, allowing the flavors to meld and penetrate the beans for a more pronounced taste. This marinated bean dish can be served chilled or at room temperature as a hearty side or appetizer.
Its freshness and bright ingredients make it suitable for warm-weather meals or as part of a mezze spread. Storing leftovers in an airtight container preserves the flavors for up to five days.
Ingredients
- 3 cups gigante beans drained and rinsed, cooked
- ½ cup extra-virgin olive oil plus more as needed
- ¼ cup lemon juice fresh
- ¼ cup parsley chopped, fresh
- ¼ cup sun-dried tomato preferably oil-packed, chopped
- 2 garlic chopped, cloves
- 1 teaspoon lemon zest
- 1 teaspoon salt sea salt
- Pinch red pepper flakes
- black pepper freshly ground
Instructions
- 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.
- Cover and refrigerate for at least 2 hours and preferably overnight. Season to taste and serve.
- Store in an airtight container in the refrigerator for up to 5 days.
User Reviews
Overall Rating
5
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