Grilled Squid Salad with Mango

• 1/4 cup rice vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon minced seeded chipotle chile in adobo (see Note)
• 2 tablespoons finely shredded fresh mint
• 2 tablespoons finely chopped fresh cilantro
• 1/4 cup olive oil
• Salt and freshly ground pepper
• 1 1/4 pounds cleaned small squid
• Vegetable oil, for brushing
• 1/2 cup cooked black beans, drained and rinsed
• 1/2 cup finely diced mango
• 3 cups arugula leaves, torn into bite-size pieces

1. In a small bowl, combine the vinegar, lime juice, honey, chipotle, mint, and cilantro.
2. Whisk in the olive oil and season with salt and pepper.
3. Light a charcoal grill or heat a grill pan over moderate heat.
4. Brush the squid with vegetable oil and sprinkle with salt and pepper.
5. Grill for about 3 minutes per side, turning once, or until lightly charred.
6. Transfer to a cutting board and cut the squid into 1-inch pieces.
7. In a large bowl, combine the squid, black beans, mango and two-thirds of the dressing.
8. Arrange the arugula on a platter and drizzle with the remaining dressing.
9. Top with the warm squid salad and serve.

rice vinegar, lime juice, honey, fresh mint, fresh cilantro, olive oil, salt, squid, vegetable oil, black beans, mango, arugula

Taken from www.foodandwine.com/recipes/grilled-squid-salad-with-mango (may not work)