Mexican Squid Salad Recipe
Ingredients
| Chile Dressing | ||
| Water | 4 Cup (16 tbs) | |
| 2 pounds cleaned squid mantles, cut crosswise into 1-inch-thick nngs | ||
| 1 small red bell pepper, stemmed, seeded, and thinly sliced | ||
| 3/4 cup cooked corn kernels | ||
| Kidney beans | 1 Can (10oz), drained | |
| Romaine lettuce leaves, washed and crisped | ||
Directions
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.
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.
Chef
