Mexican Octopus Salad Recipe - Cooking Index
Mexican Octopus Salad Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Octopus - cleaned, cooked |
| Cut in 1" pieces or smaller | ||
| 1 | Red bell pepper - seeded & (small) | |
| 1 | Bite sized strips | |
| 3/4 cup | 46g / 1.6oz | Corn - kernel |
| 9 oz | 255g | Kidney beans - drained |
| Romaine lettuce leaves | ||
| Salt/pepper | ||
| Chile Dressing | ||
| 1/2 cup | 118ml | Oil |
| 1/3 cup | 78ml | Lemon juice |
| 1 1/2 teaspoons | 7.5ml | Dry oregano |
| 1 1/2 teaspoons | 7.5ml | Ground cumin |
| 1 | Chile serrano - seeded & minced |
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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