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 (email@example.com), moderator
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|Serving Size: 1 Serving (1406g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 668 (94%)|
|Amt Per Serving||% DV|
|Total Fat 74.2g||99 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 46.9g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 0mg||0 %|
|Sodium 167.5mg||6 %|
|Potassium 339.4mg||9 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 15.8g|
|Protein 1.9g||3 %|
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Calories per serving: 711
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