How to Make It
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.
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.
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.