Octopus a la Vinaigrette

Ingredients:
  • 1 Octopus
  • 1 Green bell pepper diced
  • 1 Red bell pepper diced
  • 1 Onion diced
  • 1 Cup of olive oil
  • ½ Cup of vinegar
  • Salt to taste
Instructions:
Cook the octopus (see recipe for Boiled Octopus). Let it cool, cut into slices and place on a large dish. 
Place the onion and bell peppers in a bowl. Add salt, olive oil and vinegar. Mix well and pour over the octopus. Let it rest in the refrigerator for about two hours before serving. Serve cold.