Mexican Octopus Salad
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
octopus
cleaned, cooked, cut in 1 inch pieces |
* |
| 1 | small |
sweet red bell peppers
seeded and sliced in bite size strips |
|
| ¾ | cup |
corn
kernel |
|
| 9 | ounces |
red kidney beans
drained |
|
| 1 | x |
lettuce leaves
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
salt
|
*
|
| Chile dressing | |||
| ½ | cup |
vegetable oil
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 ½ | teaspoons |
oregano
dry |
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 | each |
serrano chiles
seeded and minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
octopus
cleaned, cooked, cut in 1 inch pieces |
* |
| 1 | small |
sweet red bell peppers
seeded and sliced in bite size strips |
|
| 177 | ml |
corn
kernel |
|
| 260.1 | ml/g |
red kidney beans
drained |
|
| 1 | x |
lettuce leaves
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
salt
|
*
|
| Chile dressing | |||
| 118 | ml |
vegetable oil
|
|
| 79 | ml |
lemon juice
|
|
| 7.5 | ml |
oregano
dry |
|
| 7.5 | ml |
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.
