Mexican Octopus Salad Recipe

• 2 Pounds octopus, cleaned
• 9 Ounces Kidney beans, drained
• 1 Small red bell pepper, sliced into strips
• 3/4 Cup corn
• 1-1/2 tsp Dry oregano
• 1/2 Cup oil
• 1-1/2 tsp Ground cumin
• 1/3 Cup lemon 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 till opaque. It takes less than a minute.
• Drain the pieces, rinse in cold water and pat dry. You can remove the skin.
• Combine together oil, dry oregano, lemon 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 salt to taste.