Squid and Bean Salad with Cilantro Cream

A plate of squid and bean salad with freshly cut jalapeño slices on top.

A Taste of Wild - New England

Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.

Squid and Bean Salad with Cilantro Cream

New England is known for its seafood, so we had to stop at a local fishmonger to get some freshly caught squid. Then, we grilled it up to make the perfect summer salad to accompany watching the sun set.

Squid and Bean Salad with Cilantro Cream

Squid and Bean Salad with Cilantro Cream

Yield: Serves 4


  • 1 whole squid, cleaned and scored diagonally to create a diamond effect 
  • 1/3 cup extra virgin olive oil
  • Zest and juice of 1 lemon
  • 1 cup sour cream
  • 1 whole head of garlic, roasted and mashed 
  • 1 cup cilantro leaves, finely chopped, plus extra to garnish
  • Sea salt
  • 1 red onion, sliced into rings 
  • 1 x 15 oz. can of cannellini beans, drained and rinsed
  • Mint leaves, to garnish 
  • 1 jalapeño pepper, thinly sliced
  • Lime wedges to serve

Cooking Tools

  • Wood or charcoal for fire 
  • Medium cast-iron pan 
  • 2 bowls
  • Cast iron pan


Light your fire and let it burn down for 1 hour until you have nice coals. (Or use hardwood charcoal.)

Place the squid in a bowl and dress with 1 tablespoon olive oil and lemon zest. 

Combine the sour cream, the remaining olive oil, lemon juice, mashed garlic, onions and chopped cilantro in a bowl and season to taste with salt.

Heat a cast iron frying pan until it’s smoking hot and add the squid. You might need to place another pan on top of the squid as a weight so it doesn’t curl too much. Cook for 3 minutes or until nicely browned, turning once. Remove the squid from the pan and rest for 5 minutes before slicing. 

Return the pan to the heat and cook the onion ring slices for 5 minutes or until softened and lightly golden.  

Place the beans on a serving platter, add the squid and dress with cilantro cream. Scatter mint leaves and extra cilantro leaves on top and serve with jalapeño peppers and lime wedges on the side.

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