Cut off the head of the octopus and cut the tentacles into pieces about 2 cm wide.
Boil the tentacles in water until tender. Depending on how the octopus was previously boiled, the cooking time once cut into pieces can range from 15 to 50 minutes. Taste a piece to confirm it is tender and cooked.
Remove the octopus from the water and place it in a colander. Add the beans to the colander and rinse both the octopus and the beans under cold water to cool them down.
In a large deep bowl, place the octopus and beans, and add the parsley and red onion.
In another bowl, mix the lemon juice with sea salt and oregano until the salt has dissolved.
Add olive oil to the lemon juice, mix well, and pour over the salad.
Gently mix without damaging the beans and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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