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.
