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Mexican Squid Salad

Mexican.Chef's picture
  Chile dressing 1⁄4 Cup (4 tbs) (adjust quantity as needed)
  Water 4 Cup (64 tbs)
  Cleaned squid mantles 2 Pound, cut crosswise into 1 inch thick
  Red bell pepper 1 Small, stemmed, seeded and thinly sliced
  Cooked corn kernels 3⁄4 Cup (12 tbs)
  Canned kidney beans 8 Ounce, drained (1 small can)
  Romaine lettuce leaves 4 , washed and crisped

Repare Chile Dressing; set aside.
In a 4- to 5-quart pan, bring water to a boil over high heat.
Add squid and cook until opaque (about 30 seconds).
Drain, rinse with cold water, and let cool.
In a bowl, mix squid, dressing, bell pepper, corn, and beans.
Arrange lettuce on 4 to 6 dinner plates; spoon equal amounts of the squid mixture onto lettuce.

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