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Serves : 8

How to Make It

Step 1    

In a small bowl, combine the vinegar, lime juice, honey, chipotle, mint, and cilantro. Whisk in the olive oil and season with salt and pepper.

Step 2    

Light a charcoal grill or heat a grill pan over moderate heat. Brush the squid with vegetable oil and sprinkle with salt and pepper. Grill for about 3 minutes per side, turning once, or until lightly charred. Transfer to a cutting board and cut the squid into 1-inch pieces.

Step 3    

In a large bowl, combine the squid, black beans, mango and two-thirds of the dressing. Arrange the arugula on a platter and drizzle with the remaining dressing. Top with the warm squid salad and serve.

Chef's Notes

Chipotle chile in adobo is available at Latin American markets and specialty food stores.

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