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4 servings
suggest servings
| 2 | pounds | octopus | cleaned, cooked, cut in 1 inch pieces |
| 1 | small | sweet red bell pepper | seeded and sliced in bite size strips |
| 3/4 | cup | corn | kernel |
| 9 | ounces | kidney beans | drained |
| 1 | x | romaine leaves | |
| 1 | x | black pepper | |
| 1 | x | salt | |
| Chile dressing | |||
| 1/2 | cup | vegetable oil | |
| 1/3 | cup | lemon juice | |
| 1 1/2 | teaspoons | oregano | dry |
| 1 1/2 | teaspoons | cumin | ground |
| 1 | each | serrano chiles | seeded and minced |
Cook octopus in boiling water until opaque (not too long, probably less than 1 minute).
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.
| % Daily Value* | |
| Total Fat 28.0g | 44% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 220mg | 9% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 1.0g | 6% |
| Sugars 4.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 14% | Vitamin C | 60% | |
| Calcium | 4% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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