Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  small squid tubes -- carrot size, cleaned
 16             ounces  dark red kidney beans -- rinsed & drained
  2             medium  italian tomatoes -- coarsely chopped
  1                cup  celery -- in 1/2" slices
  1                cup  red bell pepper -- in 1/4" slices
     1/2           cup  red onions -- thinly sliced
     1/4           cup  chopped cilantro -- fresh
     1/4           cup  chopped parsley -- fresh
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
                        - lemon olive oil dressing-
  5        tablespoons  good olive oil
  3        tablespoons  fresh lemon or lime juice
  2        tablespoons  white vinegar
  1              clove  garlic -- minced
     1/2      teaspoon  dried mint
     1/2      teaspoon  dried basil

Preparation:

Cut squid tubes in 1/4-3/8" rings. Cut tentacles into two inch pieces. Be creative with the rest, you will know when you get to it. Rinse and set aside. Place water in two quart pot. Bring to a boil. Cook squid about 10 minutes from the time it is place in boiling water. Done when firm. Drai n and cool Put in a bowl with ice cubes if in a hurry. In a large serving bowl add all vegetable ingredients. Toss with Lemon Oil Dressing. When s quid is cool, add and toss in the salad. Cover and place in refrigerator. Can be made one day in advance. Better when made ahead. Lemon-Olive Oil Dressing Place all dressing ingredients in a jar with secure lid. Shake vigorously . Makes 2/3 cup dressing.

Nutritional Information:

17 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 83mg Sodium