12-31-2006, 04:50 AM
2 lb Octopus, cleaned, cooked,
Cut in 1" pieces or smaller
1 sm Red bell pepper, seeded & sliced in bite sized strips
3/4 cup Corn, kernel
9 oz Kidney beans, drained
Romaine lettuce leaves
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 x 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.
Cut in 1" pieces or smaller
1 sm Red bell pepper, seeded & sliced in bite sized strips
3/4 cup Corn, kernel
9 oz Kidney beans, drained
Romaine lettuce leaves
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 x 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.