samedi 6 décembre 2014

Grilled Squid Salad With Black Beans & Mang


Yield: 1 Servings
: olive oil -- to brush on
: squid
16 whole squid -- skinned and
: cleanned
2 mango -- diced
2 1/2 c black beans -- cooked
3 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.

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