Calabrian Chili Crispy Rice White Bean Salad

Preheat your oven to 400 degrees. Spread the cooked basmati rice on an oiled, parchment-lined sheet pan and then top with Calabrian chili oil and soy sauce. Bake for about 30 minutes, tossing every 10 minutes, until golden, crispy, and dried out. Let cool.

While the rice cooks, whisk or blend together all of the dressing ingredients (lemon juice and zest, olive oil, Dijon mustard, salt & pepper) until emulsified.

Toss all salad ingredients (cannellini beans, Persian cucumbers, red bell peppers, artichokes, red onion, dill, parsley) in a large bowl. Add about 1/2 cup crispy rice, then add dressing in stages, tossing until evenly coated and dressed to your liking.