Mexican Octopus Salad

Yields:	4 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	5 minutes
	Ready In	20 minutes

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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Member Review

Chicken Marbella

YUMMMMMMMMM best ever for dinner parties. I had lost this recipe and was so glad to find it on your site. I have often used just chicken breasts instead of quarters.

Reviewed by rsherman1

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