Grilled squid salad with black beans and mango
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil; to brush on squid | ||
| 16 | Whole squid; skinned and cleanned | |
| 2 | Mango; diced | |
| 2½ | cup | Black beans; cooked |
| 3 | Handfuls 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; to taste | ||
| 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.
Yield: 8 servings
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3618 Posted to MC-Recipe Digest V1 #234 Date: Tue, 1 Oct 1996 23:57:41 -0400 (EDT) From: Chuck Tapping <ctapping@...>
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