Grilled Squid Salad With Black Beans & Mang

Grilled Squid Salad With Black Beans & Mang

Yield: 1 Servings

olive oil -- to brush on

squid

whole squid -- skinned and

cleanned

mango -- diced

2 1/2 c black beans -- cooked

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

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