Southwestern Calamari Salad

Southwestern Calamari Salad

Serves 8

This is a beautiful salad-full of bright color and interesting shapes. Always look for small fresh squid tubes or shells instead of the frozen rings. They have a much better in flavor and texture. Be sure to cook squid quickly, as it tends to become very rubbery if cooked too long.

  • 3 pounds squid (calamari), tentacles and tubes sliced into 1/2-inch rings
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup lime juice
  • 1/4 cup sherry vinegar
  • 1 1/2 teaspoons chili powder
  • 8 dashes hot pepper sauce
  • Fine sea salt and ground black pepper, to taste
  • 1 (15-ounce) can black beans, rinsed and drained , or 1 1/2 cups cooked black beans
  • 1 large red bell pepper, chopped
  • 1/2 red onion, finely chopped
  • 1/4 cup plus 2 tablespoons chopped cilantro
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Bring 3 quarts water to a boil in a large saucepot. Add calamari and stir. Cook 1 minute, remove immediately, drain, and chill in an ice-water bath. Set aside. 
Heat oil in a large skillet over medium-low heat. Add garlic and cook 3 minutes or until golden brown. Set aside and cool 5 minutes. Whisk in jalapeño, lime juice, vinegar, chili powder, cumin, paprika, hot pepper sauce, salt and pepper to make dressing. 
Drain calamari well. Transfer to a large bowl. Add dressing, beans, peppers, onions and cilantro and toss to coat. Serve immediately.

Nutritional Info: 
Per Serving:270 calories (70 from fat), 8g total fat, 1.5g saturated fat, 395mg cholesterol, 280mg sodium, 17g carbohydrate (4g dietary fiber, 2g sugar), 30g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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