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Mexican Octopus Salad

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Submitted by csampson

YIELD

4 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

2 907.2
POUNDS G OCTOPUS
cleaned, cooked, cut in 1 inch pieces *
1 1
SMALL SMALL SWEET RED BELL PEPPERS
seeded and sliced in bite size strips
¾ 177
CUP ML CORN
kernel
9 260.1
OUNCES ML/G RED KIDNEY BEANS
drained
1 1
1 1
X X BLACK PEPPER *
1 1
X X SALT *
Chile dressing
½ 118
CUP ML VEGETABLE OIL
79
CUP ML LEMON JUICE
1 ½ 7.5
TEASPOONS ML OREGANO
dry
1 ½ 7.5
TEASPOONS ML CUMIN
ground
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 339 75% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 220mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 10g
Vitamin A 14% Vitamin C 60%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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