Kat's Squid Bean Salad
1 lb Small Squid tubes -- carrot size,
Cleaned
16 oz Can Dark red kidney beans --
Rinsed & drained
2 med Italian tomatoes -- coarsely
Chopped
1 cup Celery -- in 1/2" slices
1 cup Red bell pepper -- in 1/4"
Slices
1/2 cup Red onions -- thinly sliced
1/4 cup Chopped cilantro -- fresh
1/4 cup Chopped parsley -- fresh
1/4 tsp Salt
1/4 tsp Pepper
Lemon Olive Oil Dressing-
5 tbl Good olive oil
3 tbl Fresh lemon or lime juice
2 tbl White vinegar
1 x Clove garlic -- minced
1/2 tsp Dried mint
1/2 tsp Dried basil
Method :
Cut squid tubes in 1/4-3/8" rings. Cut tentacles into two inch pieces. Be
creative with the rest, you will know when you get to it. Rinse and set aside.
Place water in two quart pot. Bring to a boil. Cook squid about 10 minutes from
the time it is place in boiling water. Done when firm. Drain and cool Put in a
bowl with ice cubes if in a hurry. In a large serving bowl add all vegetable
ingredients. Toss with Lemon Oil Dressing. When squid is cool, add and toss in
the salad. Cover and place in refrigerator.
Can be made one day in advance. Better when made ahead. Lemon-Olive Oil Dressing
Place all dressing ingredients in a jar with secure lid. Shake vigorously.
Makes 2/3 cup dressing.