| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish | 8 | Servings | |
INGREDIENTS
| Olive oil, to brush on squid | ||
| 16 | Whole squid, skinned and cleaned | |
| 2 | Diced mangos | |
| 2 1/2 | c | Cooked black beans |
| 3 | Handfuls of 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 and 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. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net> on May 28, 1997
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