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Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Octopus - cleaned, cooked Cut in

  2. 1" pieces or smaller

  3. 1 Red bell pepper - seeded & (small)

  4. 1 Bite sized strips

  5. 3/4 cup 46g / 1.6oz Corn - kernel

  6. 9 oz 255g Kidney beans - drained Romaine lettuce leaves Salt/pepper Chile Dressing

  7. 1/2 cup 118ml Oil

  8. 1/3 cup 78ml Lemon juice

  9. 1 1/2 teaspoons 7 1/2ml Dry oregano

  10. 1 1/2 teaspoons 7 1/2ml Ground cumin

  11. 1 Chile serrano - seeded & minced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook octopus in boiling water until opaque (not too long, probably less than 1 min.). 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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