Mexican octopus salad

Yield: 1 servings

Measure Ingredient
2 pounds Octopus, cleaned, cooked;
Cut in 1" pieces or smaller
1 small Red bell pepper, seeded & sliced in bite sized strips
¾ cup Corn, kernel
9 ounces Kidney beans; drained
Romaine lettuce leaves
Salt/pepper
½ cup Oil
⅓ cup Lemon juice
1½ teaspoon Dry oregano
1½ teaspoon Ground cumin
1 Chile serrano; seeded & minced

CHILE DRESSING

Cook octopus in boiling water until opaque (not too long, probably less than 1 min.). Drain, rinse in cold water and pat dry. (Remove skin if desired). Cut to size. Prepare Chile Dressing:

Mix salad oil, lemon juice, dry oregano and ground cumin and one or two jalapeno or serrano chiles, seeded and minced.

Mix octopus, dressing, bell peppers, corn and beans. Top lettuce with salad mixture, season with salt and pepper to taste.

found on rec.food.recipes Stephanie da Silva (arielle@...), moderator

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