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Ingredients:
2 lb octopus, cleaned, cooked
1 cut in 1 pieces or smaller
1 small red bell pepper, seeded & sliced in, bite sized strip
3/4 cup corn, kernel
9 oz kidney beans, drained
1 romaine lettuce leaves
1 salt/pepper
CHILE DRESSING
1/2 cup oil
1/3 cup lemon juice
1 1/2 tsp dry oregano
1 1/2 tsp ground cumin
1 chile serrano, seeded & minced
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.
found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
moderator
Servings: 1
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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Mexican Octopus Salad Recipe brought to you by Mexican Recipes To-Go
