Make dressing. Blend extra virgin olive oil, chili oil, rice vinegar, honey, and salt and pepper in q food processor until well blended. Set aside.
Make salad by tossing arugula, chopped parsley, radishes, and cucumber together. Set aside.
Pat chopped squid dry and season with salt and pepper. If you have a grill or a broiler pan, feel free to grill or broil in order to get crispy/charred edges. I heated oil in a skillet and pan-fried squid in batches in an even layer.
Remove squid from pan and wipe out the pan. Heat it over high heat and then add beans. Season with salt and pepper. Heat for a few minutes and then turn gently.
Toss the beans and the squid in the dressing and set aside.
Divide salad between bowls and top with the bean and squid mixture. Enjoy!
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