Grilled Squid Salad With Black Beans And Mango

Recipe Ingredients

16		Squid - skinned and cleaned
		Olive oil - to brush on squid
2 1/2 cups	400g / 14oz	Cooked black beans
3		Arugula
4 tablespoons	60ml	Rice wine vinegar
1/3 cup	78ml	Olive oil
1 teaspoon	5ml	Chipotle puree
1 tablespoon	15ml	Honey
2 tablespoons	30ml	Fresh mint chiffonade
2 tablespoons	30ml	Chopped cilantro
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe 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 2-inch pieces.

While the squid is still warm, toss the squid with the remaining ingredients and serve on a platter.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3618 broadcast 07-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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