Mexican Octopus Salad

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Time to Prepare this Recipe 20 minutes Prep: 15 minutes Cook: 5 minutes
Calories Per Serving and Nutrition Information 339 calories per serving view nutrition facts
# of servings this recipe makes 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 28.0g44%
 Saturated Fat 4.0g19%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 220mg9%
Total Carbohydrate 19.0g6%
 Dietary Fiber 1.0g6%
 Sugars 4.0g
Protein 5.0g10%
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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