Source: dLife

A South of the Border-style calamari salad.

Servings

0.5 cup olive oil
0.25 cup red wine vinegar
2 medium garlic cloves , pressed
1 cup white wine (dry)
1 cup cold water
1 lb Squid, mixed species, raw , cleaned and cut into rings and tentacles
1 cup fresh chopped celery
0.5 cup fresh cilantro (1/2 bunch)
4 oz chopped green bell peppers , chopped
1 medium red bell peppers , chopped
1 large yellow bell pepppers , chopped
1 medium cucumber , chopped
1 cup fresh chopped green onion (1 bunch)
0.5 cup chopped parsley (1 bunch)
1 cup sliced jicama , peeled and shredded
1 whole jalapeno pepper , finely chopped

1 In small bowl, mix olive oil, red wine vinegar, and garlic.
2 In medium saucepan, bring wine and water boil. Add squid and cook until opaque, about 2 minutes.
3 Drain and cool.
4 In large bowl, mix celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeño.
5 Add squid and olive oil dressing, toss gently.
6 Chill until serving.