Spicy Black Bean Potato Salad
8 medium red potatoes
4 hardboiled eggs, chopped
8 slices of bacon*
1 (15 oz) can black beans, drained and rinsed
3 green onions, diced
3 fresh jalapeno peppers, diced
½ green bell pepper, diced
2 ½ cups mayonnaise
2 tablespoons brown mustard
1 teaspoon Cajun seasoning
salt and pepper to taste
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 bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
3. In a large bowl, mix chopped eggs, ½ 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.
*Note: I added all the bacon in.