| 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 |
T |
Rice wine vinegar |
| 1/3 |
c |
Olive oil |
| 1 |
t |
Chipotle puree |
| 1 |
T |
Honey |
| 2 |
T |
Fresh mint chiffonade |
| 2 |
T |
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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