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Grilled Squid Salad with Black Beans and Mango
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
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.