Name: Title Grilled Squid Salad with Black Beans and Mango
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

But though we should never ask a demanding “why?” we may and should ask God to enable us to understand what He may be teaching us through a particular experience. But even here we must be careful that we are not seeking to satisfy our souls by finding some spiritual “good” in the adversity. Rather we must trust God that He is working in the experience for our good, even when we see no beneficial results. We must learn to trust God when He doesn’t tell us why, when we don’t understand what He is doing.

Jerry Bridges

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

A Message from our Provider:

“There’s hope. There’s God.”