Mexican Octopus Salad Recipe

Name: Mexican Octopus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds octopus cleaned, cooked, cut in 1 inch pieces; 1 small sweet red bell peppers seeded and sliced in bite size strips; 3/4 cup corn kernel; 9 ounces red kidney beans drained; 1 x lettuce leaves; 1 x black pepper; 1 x salt; 1/2 cup vegetable oil; ⅓ cup lemon juice; 1 1/2 teaspoons oregano dry; 1 1/2 teaspoons cumin ground; 1 each serrano chiles seeded and minced

Servings: persons

2 pounds octopus cleaned, cooked, cut in 1 inch pieces
1 small sweet red bell peppers seeded and sliced in bite size strips
3/4 cup corn kernel
9 ounces red kidney beans drained
1 x lettuce leaves
1 x black pepper
1 x salt
1/2 cup vegetable oil
⅓ cup lemon juice
1 1/2 teaspoons oregano dry
1 1/2 teaspoons cumin ground
1 each serrano chiles seeded and minced

1
Cook octopus in boiling water until opaque (not too long, probably less than 1 minute).
2
Drain, rinse in cold water and pat dry.
3
(Remove skin if desired).
4
Cut to size.
5
Prepare Chile Dressing: Mix salad oil, lemon juice, dry oregano and ground cumin and one or two jalapeno or serrano chiles, seeded and minced.
6
Mix octopus, dressing, bell peppers, corn and beans.
7
Top lettuce with salad mixture, season with salt and pepper to taste.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds octopus cleaned, cooked, cut in 1 inch pieces, 1 small sweet red bell peppers seeded and sliced in bite size strips, 3/4 cup corn kernel, 9 ounces red kidney beans drained, and more.

Yes, Mexican Octopus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Octopus Salad

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