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Ingredientes
- 16 whl squid skinned and cleaned Extra virgin olive oil to brush on squid
- 2 1/2 c. Cooked black beans
- 3 x handfuls Arugula
- 4 Tbsp. Rice wine vinegar
- 1/3 c. Extra virgin olive oil
- 1 tsp Chipotle puree
- 1 Tbsp. Honey
- 2 Tbsp. Fresh mint chiffonade
- 2 Tbsp. Minced cilantro Salt to taste Freshly grnd black pepper to taste
Direcciones
- Brush squid with extra virgin olive oil and season with salt and pepper.
- Grill squid for 1 1/2 min on each side and cut into 2-inch pcs.
- While the squid is still hot, toss the squid with the remaining ingredients and serve on a platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 87 | 29% |
| Total Fat 9.86g | 12% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 906mg | 26% |
| Total Carbs 40.04g | 11% |
| Dietary Fiber 9.2g | 31% |
| Sugars 3.47g | 2% |
| Protein 13.1g | 21% |
