Mexican Octopus Salad


2 lb Octopus, cleaned, cooked; Cut in 1" pieces or smaller
1 Red bell pepper, seeded-sliced in bite sized strips
3/4 c Corn, kernel
9 oz Kidney beans; drained
Romaine lettuce leaves
1/2 c Oil
1/3 c Lemon juice
1 1/2 tsp. Dry oregano
1 1/2 tsp. Ground cumin
1 Serrano or jalapeno -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 withsalad mixture, season with salt and pepper to taste.

found on Stephanie da Silva ( moderator
recipe from