Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Small |
| \N \N | Cleaned |
| 16 ounces | Can |
| \N \N | Rinsed & drained |
| 2 mediums | Italian tomatoes -- coarsely |
| \N \N | Chopped |
| 1 cup | Celery -- in 1/2\" slices |
| 1 cup | Red bell pepper -- in 1/4\" |
| \N \N | Slices |
| ½ cup | Red onions -- thinly sliced |
| ¼ cup | Chopped cilantro -- fresh |
| ¼ cup | Chopped parsley -- fresh |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| \N \N | Lemon Olive Oil Dressing- |
| 5 tablespoons | Good olive oil |
| 3 tablespoons | Fresh lemon or lime juice |
| 2 tablespoons | White vinegar |
| 1 \N | Clove garlic -- minced |
| ½ teaspoon | Dried mint |
| ½ teaspoon | Dried basil |
| \N \N | Squid tubes -- carrot size, |
| \N \N | Dark red kidney beans -- |
Cut squid tubes in ¼-⅜" 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. Drain 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 squid 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 ⅔ cup dressing.
Recipe By : Merengo/AOL
From: Ladies Home Journal- August 1991 File