Mexican Octopus Salad

• 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
• 13 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.

octopus, sweet red bell peppers, corn kernel, red kidney, black pepper, salt, vegetable oil, lemon juice, oregano dry, cumin ground, serrano chiles

Taken from recipeland.com/recipe/v/mexican-octopus-salad-37455 (may not work)