Recipe - Mexican Octopus Salad

2 pound Octopus, cleaned, cooked;
Cut in 1" pieces or smaller
1 small Red bell pepper, seeded &
cut or sliced up in bite sized strips
Three fourths cup Corn, kernel
9 ounce Kidney beans; drained
Romaine lettuce leaves
Salt/pepper

CHILE DRESSING
One half cup Oil
1/3 cup Lemon juice
1 One half teaspoon Dry oregano
1 One half teaspoon 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.

found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
moderator

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini