"This is a Southwestern style marinated calamari salad." — Pancho
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red wine vinegar
dry white wine
squid, cleaned and cut into rings and tentacles
chopped fresh cilantro
green bell pepper, chopped
red bell pepper, chopped
yellow bell pepper, chopped
fresh green onions, chopped
chopped fresh parsley
jicama, peeled and shredded
jalapeno pepper, finely chopped
This is an absolutely delicious salad and I am definitely going to make it again. The combination of cilantro and jicama is wonderful. I did change it a bit. I used 2 pounds of calamari instead of one, partly because the bell peppers I used were huge. I omitted the jalapeno pepper, but the next time I make this I may substitute a milder pepper, perhaps an anaheim. I was not sure how big a bunch is--for the cilantro and parsley--so I used about three quarters cup of torn cilantro leaves and omitted the parsley. Another reviewer mentioned that this does need some salt, But I like to leave that to the individual.
Very good recipe but I suggest changing a few things. Use 2 lbs calamari and add some salt to the boil. Next time I will not be using a full bunch of parsley. The flavor was way too overbearing. 1/2 bunch is more than enough. I added some lemon juice to the dressing and some extra salt. I will definitely be making this many more times.
while the final dish was very good, it came out more like "soup" than salad! I used 4 lbs of calimari; only doubled your recipe, and there was way too much 'vinagrette.'
loved this recipe!I used red onion and no jicama,still turned out great!
Delicious but it's a lot more work than the recipe implies.
I added more garlic, salt and pepper for added flavor. Did not add the beans since I am not fond of them and it was delicious. Definately would make again.
Made this for Christmas eve and enjoyed it. I will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 236
** Calories from Fat: 131
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