White Bean and Grilled Octopus Salad

Name: White Bean and Grilled Octopus Salad
Yield: serves 6
Ingredients: 1 pound baby octopus, tentacles attached; 1/4 cup plus 1/3 cup olive oil; 3 garlic cloves, minced; 1/2 lime; Salt and freshly ground black pepper; 3 cups cooked great northern or pinto beans; 2 tablespoons chopped scallions (white and pale green parts only); 2 tablespoons fresh lime juice; 3 tablespoons chopped fresh cilantro; 1 tablespoon dried oregano

December 20, 2011

This dish, popular in northern Mexico, is a summer favorite at my house and tastes great with any grilled seafood, not just octopus. Freshly cooked beans are always best, but you can substitute canned beans; just be sure to rinse them thoroughly. You’ll need two 14-ounce cans here.

Recipe information

Yield
serves 6

Ingredients

1 pound baby octopus, tentacles attached

1/4 cup plus 1/3 cup olive oil

3 garlic cloves, minced

1/2 lime

Salt and freshly ground black pepper

3 cups cooked great northern or pinto beans

2 tablespoons chopped scallions (white and pale green parts only)

2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro

1 tablespoon dried oregano

Preparation

Step 1
Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
Step 2
Mix the octopus, the 1/4 cup olive oil, and the garlic in a medium bowl. Squeeze the lime half over it, sprinkle with salt and pepper, and let stand for 30 minutes.
Step 3
Grill the octopus, turning it once, for 3 minutes, or until just cooked through.
Step 4
Mix the warm octopus, beans, scallions, lime juice, cilantro, oregano, and remaining 1/3 cup olive oil in a large bowl. Season to taste with salt and pepper. Serve warm.

Fresh Mexico

TagsSalad Mexican Latin American Octopus Shellfish Seafood White Bean Bean and Legume Vegetable Pinto Bean Starter Dinner Dairy Free Gluten Free Nut Free Easy Grilling Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes