| 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>
A Message from our Provider:
“Don’t confuse God’s patience with his final response”