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.
Recipe information
Yield
serves 6
Ingredients
1
1
3
1
3
2
2
3
1
Need to make a substitution?
Preparation
Step 1
Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
Step 2
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.
Step 3
Grill the octopus, turning it once, for 3 minutes, or until just cooked through.
Step 4
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.