Mexican Octopus Salad
2 lb cleaned, cooked octopus, cut in 1 inch pieces or smaller
1 small red bell pepper, seeded and sliced in bite sized strips
3/4 cup cooked corn kernals
1 small can (9 oz) kidney beans, drained
Romaine lettuce leaves
Cook octopus in boiling water until opaque (not too long, probably
less than 1 minute). Drain, rinse in cold water and pat dry.
(Remove skin if desired). Cut to size.
Prepare Chile Dressing
Mix 1/2 cup salad oil, 1/3 cup lemon juice, 1 1/2 teaspoons each
dry oregano and ground cumin and 1 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.