Octopus And Rice Bean Salad Appetizer Recipes

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CHARRED OCTOPUS AND WHITE BEAN SALAD



Charred Octopus and White Bean Salad image

Provided by Guy Fieri

Time P14DT50m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 teaspoon finely minced garlic
2 tablespoons chopped Simple Preserved Lemons, recipe follows, plus more for garnish
Juice and zest of 1 Meyer lemon (about 3 tablespoons)
Juice and zest of 1 Meyer lemon (about 3 tablespoons)
1/4 cup extra-virgin olive oil, plus extra to garnish
3 fresh basil leaves, finely julienned
Kosher salt and freshly cracked black pepper
One 3- to 4-pound octopus, cleaned
1/4 cup flakey sea salt
1 tablespoon white balsamic vinegar
Olive oil, for grilling
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
4 lightly packed cups baby arugula, washed and trimmed
1 1/2 cups cooked white beans
2 tablespoons finely sliced Fresno chile
2 radishes, finely sliced on a mandoline or with a sharp knife
1/2 red onion, finely sliced
Flaky sea salt, for garnishing
4 Meyer lemons
1/3 cup salt
Water or freshly squeezed lemon juice, to cover

Steps:

  • For the octopus: Place cleaned octopus and flakey salt into a stand mixer with the hook attachment. Beat the octopus on the lowest speed until the tentacles curl and can be separated, 15 to 20 minutes; this tenderizes the meat. Remove the octopus from the mixer, rinse under cold running water in a colander, drain and pat dry. Cover and refrigerate until ready for use. For the vinaigrette: Combine and whisk together the vinegar, garlic, Simple Preserved Lemons, Meyer lemon zest and juice in a medium glass mixing bowl. Slowly add and whisk in the oil until completely incorporated and smooth. Add the basil and gently whisk. Season with salt and pepper. Cover and refrigerate until ready for use. For the salad: Preheat the grill to high heat. Separate the tentacles and head of the octopus. Skewer each leg, weaving the legs through the skewers. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Drizzle the octopus with a few tablespoons of olive oil and sprinkle with kosher salt and pepper. Place the octopus onto the hot grill and sear. Allow to char around the edges then turn, 3 to 4 minutes per side. The octopus is done when just cooked through yet nicely charred around the edges. Do not overcook or it will be tough. Remove and let rest for 1 to 2 minutes. Cut the octopus tentacles and head into bite-size pieces, and then toss with about 3 tablespoons of the lemon vinaigrette. Set aside. Toss the arugula, white beans, chile, radishes and red onions with the remaining vinaigrette. Add the warm octopus and carefully toss to combine. Season with flaky sea salt and pepper. Serve immediately, garnishing with more preserved lemon, if desired, and a drizzle of extra-virgin olive oil.
  • Quarter the lemons and rub with the salt. Combine in a mason or canning jar and press the lemons to release juice. Top with water to cover. Seal and age for up to 2 weeks in the refrigerator.

WHITE BEAN AND GRILLED OCTOPUS SALAD



White Bean and Grilled Octopus Salad image

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.

Yield serves 6

Number Of Ingredients 10

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

Steps:

  • Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
  • 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.
  • Grill the octopus, turning it once, for 3 minutes, or until just cooked through.
  • 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.

MEXICAN BEAN AND RICE SALAD



Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories     Salad     Grains     Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Steps:

  • In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
  • Refrigerate salad for 1 hour, toss again, and serve.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g

OCTOPUS SALAD WITH CRISPY VEGETABLES



Octopus Salad With Crispy Vegetables image

Provided by Mark Bittman

Categories     salads and dressings, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

6 medium carrots, peeled
4 small red onions, peeled
2 medium celeriac, trimmed and peeled
1 bay leaf
1 tablespoon black peppercorns
1 cup white vinegar
2 pounds octopus
1/2 cup extra virgin olive oil, or more to taste
Juice of 1 lemon, or more to taste
Salt and freshly ground black pepper to taste
Hot red pepper flakes
1 cup chopped basil, plus more for garnish
5 red bliss potatoes

Steps:

  • Roughly chop half the carrots, onions and celeriac, and combine in saucepan with bay leaf, peppercorns and white vinegar. Bring to boil, and add octopus, along with water to cover; cook at least 1 hour, or until octopus is tender (check with point of sharp knife). Let octopus cool in cooking water.
  • Discard cooked vegetables. Cut octopus into small pieces, and toss with olive oil, lemon juice, salt, pepper, pepper flakes and basil. Marinate, refrigerated, for 3 to 4 hours. Simmer potatoes in salted water until tender. Chop remaining raw vegetables.
  • Blanch carrots for about 5 minutes and onions for about 2 minutes, just to remove some of the crunch; shock in ice water to chill. Mix octopus with raw celeriac, cooked potatoes and blanched carrots and onions. Adjust seasoning, and then drizzle with fresh olive oil and lemon juice, if you like. Garnish with minced basil, and serve.

Nutrition Facts : @context http, Calories 754, UnsaturatedFat 24 grams, Carbohydrate 78 grams, Fat 30 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 1949 milligrams, Sugar 11 grams

OCTOPUS, CANNELLINI AND ARUGULA SALAD



Octopus, Cannellini and Arugula Salad image

Categories     Salad     Bean     Octopus     Arugula     Chill     Gourmet

Yield Serves 12 as Part of a Buffet

Number Of Ingredients 13

a 3 1/2-pound frozen octopus, thawed
2 carrots, sliced
1 large onion, sliced
3 fresh parsley sprigs
1 teaspoon whole black peppercorns
8 whole cloves
1 bay leaf
2 celery ribs, 1 rib halved and the other cut into 1/4-inch-thick slices
1/2 cup dried cannellini or Great Northern beans, picked over
1 bunch arugula, washed well and spun dry
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon dried hot red pepper flakes

Steps:

  • Cut tentacles from octopus and discard head. In a large kettle combine octopus, carrots, onion, parsley, peppercorns, cloves, bay leaf, and halved celery rib with water to cover. Bring water to a boil and simmer, covered, 40 minutes, or until octopus is tender. Remove kettle from heat and cool mixture 30 minutes.
  • While octopus is cooking and cooling, in a saucepan simmer beans in 4 cups water, covered, 45 minutes, or until tender, and remove pan from heat. Cool beans in cooking liquid and drain.
  • Transfer octopus with tongs to a colander and rinse gently under cold water to remove as much of purple outer coating as possible without removing suction cups. Drain octopus and cut into 1 1/2-inch-long pieces. In a bowl, combine octopus and beans. Salad may be prepared up to this point 1 day ahead and chilled, covered.
  • Chop enough arugula (preferably larger leaves) to measure about 1/2 cup.
  • In a large bowl toss together octopus and beans, chopped and whole arugula, celery slices, lemon juice, oil, red pepper flakes, and salt and freshly ground black pepper to taste.

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