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Filed Under LunchOctopus
Octopus Salad

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Mexico Mexico
Shared by: Pamela M.

2 pounds Octopus
1/2 cup Oil
1/3 cup Lemon juice
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons ground Cumin
2 each seeded, minced Serrano pepper
1 small seeded, sliced Red bell pepper
3/4 cup cooked Corn
9 ounces drained Kidney beans

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Intermediate


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Cook octopus in boiling water until opaque, probably less than 5 minutes. Drain, rinse in cold water and pat dry. Remove skin if desired. Cut into bite size pieces.

In a bowl mix oil, lemon juice, dry oregano, ground cumin and serrano chilies. Add octopus, bell pepper, corn and kidney beans. Season with salt and pepper to taste.





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