| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Salad, Seafood | 1 | Servings | |
INGREDIENTS
| Olive oil; to brush on squid | ||
| 16 | Whole squid; skinned and cleanned | |
| 2 | Mango; diced | |
| 2 1/2 | c | Black beans; cooked |
| 3 | Handfuls arugula | |
| 4 | tb | Rice wine vinegar |
| 1/3 | c | Olive oil |
| 1 | ts | Chipotle puree |
| 1 | tb | Honey |
| 2 | tb | Fresh mint chiffonade |
| 2 | tb | Cilantro; chopped |
| Salt; to taste | ||
| Pepper; to taste |
INSTRUCTIONS
Brush squid with olive oil and season with salt and pepper. Grill squid for 1 1/2 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@usit.net>
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