Amount Measure Ingredient -- Preparation Method
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1 pound small squid tubes -- carrot size, cleaned
16 ounces dark red kidney beans -- rinsed & drained
2 medium 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 teaspoon salt
1/4 teaspoon pepper
- lemon olive oil dressing-
5 tablespoons good olive oil
3 tablespoons fresh lemon or lime juice
2 tablespoons white vinegar
1 clove garlic -- minced
1/2 teaspoon dried mint
1/2 teaspoon dried basil
Preparation:
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. Drai n 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 s quid 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.
Nutritional Information:
17 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 83mg Sodium
