Title grilled squid salad with black beans and mango
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil, to brush on squid | ||
| 16 | Whole squid, skinned and cleaned | |
| 2 | Diced mangos | |
| 2½ | cup | Cooked black beans |
| 3 | Handfuls of arugula | |
| 4 | tablespoons | Rice wine vinegar |
| ⅓ | cup | Olive oil |
| 1 | teaspoon | Chipotle puree |
| 1 | tablespoon | Honey |
| 2 | tablespoons | Fresh mint chiffonade |
| 2 | tablespoons | Cilantro, chopped |
| Salt and pepper to taste | ||
Directions
Brush squid with olive oil and season with salt and pepper.
Grill squid for 1½ minutes on each side and cut into 2inch pieces.
While the squid is still warm, toss the squid with the remaining ingredients and serve on a platter. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@...> on May 28, 1997
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