Mexican Octopus Salad
2 lb Octopus, cleaned, cooked; Cut in 1" pieces or smaller 1 sm Red bell pepper, seeded & -sliced in bite sized strips 3/4 c Corn, kernel 9 oz Kidney beans; drained Romaine lettuce...
Ingredients
- 2lboctopus, cleaned, cooked;
- 9ozkidney beans; drained
- 1/3c lemon juice
- 11/2 ts dry oregano
- 11/2 ts ground cumin
- 1chile serrano;
Directions
- 1
2 lb Octopus, cleaned, cooked
- 2
Cut in 1" pieces or smaller 1 sm Red bell pepper, seeded & -sliced in bite sized strips 3/4 c Corn, kernel 9 oz Kidney beans
- 3
drained Romaine lettuce leaves Salt/pepper -------------------------------CHILE DRESSING------------------------------- 1/2 c Oil 1/3 c Lemo
- 4
seeded & minced Cook octopus in boiling water until opaque (not too long, probably less than 1 min.)
- 5
Drain, rinse in cold water and pat dry
- 6
Remove skin if desired)
- 7
Cut to size
- 8
Prepare Chile Dressing: Mix salad oil, lemon juice, dry oregano and ground cumin and one or two jalapeno or serrano chiles, seeded and mince