Mexican Octopus Salad

20 minutes Prep: 15 minutes Cook: 5 minutes

339 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 168g

Amount per Serving

Calories 339 75% of calories from fat

	% 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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