ANGEL, OCTOPUS AND BEAN SALAD
Ingredients:

Procedure:
  1. Cook pasta in a large pot of boiling salted water until al dente.
  2. On a separate pot, boil the octopus until tender. Take out and let cool. When cool, clean and slice. In a large mixing bowl, add bean, juice from the lemons, garlic, scallion, pasta and sprinkle with sesame seeds and drizzle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature

Serves 6
By: Chef Alex Diño