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Southwestern Calamari Salad

Serves 8
Time 20 min
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 flavor and texture. Be sure to cook squid quickly, as it tends to become very rubbery if cooked too long.
Ingredients
  • 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 teaspoon chili powder
  • 8 dashes hot pepper sauce
  • 1/2 teaspoon fine sea salt
  • 1 large red bell pepper chopped
  • 1/2 red onion finely chopped
  • 1 (15-ounce) can black beans rinsed and drained, or 1 1/2 cups cooked black beans
  • 1/4 cup plus 2 tablespoons chopped cilantro
  • 1/4 teaspoon ground black pepper
Method

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 until golden brown, about 3 minutes. 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 and transfer to a large bowl. Add dressing, beans, pepper, onion and cilantro and toss to coat. Serve immediately.

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.
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  • 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 teaspoon chili powder
  • 8 dashes hot pepper sauce
  • 1/2 teaspoon fine sea salt
  • 1 large red bell pepper chopped
  • 1/2 red onion finely chopped
  • 1 (15-ounce) can black beans rinsed and drained, or 1 1/2 cups cooked black beans
  • 1/4 cup plus 2 tablespoons chopped cilantro
  • 1/4 teaspoon ground black pepper