Calabrian Chili Crispy Rice White Bean Salad
This Calabrian Chili Crispy Rice White Bean Salad is a bold, fiber-packed dish that’s perfect for easy lunches and flavorful meal prep throughout the week. Crispy basmati rice tossed in spicy Calabrian chili oil adds irresistible crunch to a fresh mix of cannellini beans, herbs, vegetables, and tangy lemon Dijon dressing. Bright, hearty, and full of texture, it’s a satisfying salad that feels anything but ordinary.
Ingredients
For the Crispy Rice:
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2 cups cooked basmati rice (cooled)
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3 tbsp Italian hot oil (Calabrian chili oil)
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2 tbsp light soy sauce
For the Dressing:
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Juice of 2 large lemons
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Zest of 1 lemon
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1/2 cup olive oil
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2 tsp Dijon mustard
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Large pinch of salt and pepper
For the Salad:
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2 (16 oz) cans cannellini beans, drained and rinsed
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3 Persian cucumbers, diced
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2 medium red bell peppers, diced
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1 (14 oz) jar artichoke hearts, drained and diced
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1/4 red onion, minced
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1 large bunch dill, finely chopped
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1 large bunch parsley, finely chopped
Preparation
Make the Crispy Rice
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Preheat your oven to 400°F.
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Spread the cooled basmati rice onto a parchment-lined sheet pan lightly coated with cooking spray. Drizzle over the Italian hot oil and soy sauce, then toss to evenly coat.
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Spread into an even layer and bake for about 30 minutes, or until the rice is crispy and fully dried out. Toss the rice every 15 minutes to ensure even cooking.
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Once the rice is done, let it cool before using.
Prepare the Dressing
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While the rice cooks, combine the lemon juice, lemon zest, olive oil, Dijon mustard, salt, and pepper. Whisk or blend until fully emulsified.
Assemble
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In a large bowl, combine the Cannellini beans, Cucumbers, Red bell peppers, Artichoke hearts, Red onion, Dill, and Parsley.
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Add about 1/2 cup of the crispy rice to the salad. Begin adding the dressing in stages, tossing as you go, until the salad is dressed to your liking.
