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Mexican Octopus Salad

Cuisine: Mexican
Type: Fish
Courses: Salads
Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozOctopus - cleaned, cooked
  Cut in 1" pieces or smaller
1   Red bell pepper - seeded & (small)
1   Bite sized strips
3/4 cup 46g / 1.6ozCorn - kernel
9 oz 255gKidney beans - drained
  Romaine lettuce leaves
  Salt/pepper
  Chile Dressing
1/2 cup 118mlOil
1/3 cup 78mlLemon juice
1 1/2 teaspoons 7.5mlDry oregano
1 1/2 teaspoons 7.5mlGround cumin
1   Chile serrano - seeded & minced

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.

Source:
Joie Warner

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