SPICY BLACK BEAN POTATO SALAD  

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INGREDIENTS:  
8 medium red potatoes  
4 eggs  
8 slices bacon  
1 (15 ounce) can black beans, drained and rinsed  
3 green onions, diced  
3 fresh jalapeno peppers, diced  
1/2 green bell pepper, diced  
2 1/2 cups mayonnaise  
2 tablespoons brown mustard  
1 teaspoon Cajun seasoning  
salt and pepper to taste  


DIRECTIONS:  
1. Place potatoes in a pot with enough water to cover. Bring  
to a boil, and cook until tender. Drain, dice, and cool.  

2. Place eggs in a pot with enough cold water to cover. Bring  
to a boil and immediately remove from heat. Cover saucepan,  
and let eggs stand in hot water for 10 to 12 minutes. Drain,  
cool, peel and chop.  

3. Place bacon in a skillet over medium-high heat, and cook  
until evenly brown. Drain, crumble and set aside.  

4. In a large bowl, mix chopped eggs, 1/2 the bacon, black  
beans, green onions, jalapeno peppers, bell pepper,  
mayonnaise, mustard, and Cajun seasoning. Gently mix in  
diced, cooled potatoes. Season with salt and pepper, and  
sprinkle with remaining bacon. Cover, and refrigerate until  
ready to serve.  

Yield: 12 servings  
Category: Sides