Mexican Octopus Salad

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Octopus Salad is a low plump seafood recipe. Learn how to make/prepare Mexican Octopus Salad by following this comfortable recipe.
 Occassion Recipe
 Non-Veg Recipe
 Dessert Recipe
 Regional Recipe
 Ingredients Recipe
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• 2 Pounds octopus, cleaned
• 9 Ounces Kidney beans, drained
• 1 Small reddish bell pepper, chopped up into strips
• 3/4 Cup corn
• 1-1/2 tablespoon Dry oregano
• 1/2 Cup oil
• 1-1/2 tablespoon Ground cumin
• 1/3 Cup citrus limon juice
• 1 Chile Serrano, minced
• Few lettuce leaves
• Salt and pepper to taste
Chop the octopus into one inch pieces.
Cook the pieces in boiling water until opaque. It takes less than a minute.
Drain the pieces, rinse in ice-cold water and pat dry. You can take aside the skin.
Combine together oil, dry aside oregano, citrus limon juice, cumin and minced serrano chiles.
Add cooked octopus, bell peppers, dressing, beans and corn.
Top the lettuce with the mixture.
Sprinkle with pepper and table salt to taste.
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