12 oz - cooked Tepary Beans
3 oz - red onion, diced small
3 oz - capers
3 oz - nopalitos, grilled and diced small
4 oz - heirloom tomatoes, large dice
2 oz - roughly chopped cilantro
1 oz - fresh lemon juice
3 oz - virgin olive oil
salt and pepper
For the Octopus
1-2 lb - Fresh Octopus, cleaned
1 Cup - olive oil
2 oz - lemon juice
1 oz - red wine vinegar
1 TSBSP - crushed garlic
Instructions
For the Tepary Bean Salad
Toss the tepary beans, red onion, capers, nopalitos, heirloom tomatoes and cilantro.
Dress with lemon juice and olive oil and season with salt and pepper.
To clean octopus, cut tentacles away from head below the beak. Cut away and discard the beak, then turn the body inside out. Remove ink sac and internal organs. Rinse and drain well turn the body right site out.
Place octopus in boiling salted water about 45 minutes-1 hour for 1-1/2# octopus. Check for tenderness by inserting a sharp knife into the thickest part of the meat, where the tentacles join the body. The knife should yield easily, like a cooked potato.
Remove and cool the octopus and cut it into the tentacles with some body attached.
Tossed in the olive oil, lemon juice, red wine vinegar and garlic.
Grill over high heat so the octopus becomes a little crunch on the outside but tender on the inside.
Slice, the octopus. Re-toss in some of it’s marinade and serve over the tepary bean salad.
