Mexican Octopus Salad Recipe

Mexican Recipes To-Go

Mexican Salad Recipes

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

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