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Grilled Squid Salad with Black Beans and Mango

Olive oil, to brush on squid
16 Whole squid, skinned, cleaned
2 diced mangos
2 1/2 cups of cooked black beans
3 handfuls of arugula
4 tablespoons of rice wine vinegar
1/3 cup of olive oil
1 teaspoon of Chipotle puree
1 tablespoon of honey
2 tablespoons of fresh mint chiffonade
2 tablespoons of Cilantro, chopped
salt and pepper to taste

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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