Grilled Squid and Mango Salad - serves 6

Olive oil, to brush on squid
16 whole squid, skinned and cleaned
2 diced mangos
2 1/2 cups cooked black beans
4 cups of arugula
4 tbsp rice wine vinegar
1/3 cup extra virgin olive oil
2 tsp chipotle puree
1 tbsp honey
2 tbsp fresh mint chiffonade
3 tbsp cilantro, chopped
Salt and 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 2 inch pieces
While the squid is still warm, toss the squid with the remaining ingredients and serve on a platter.