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August 17 2006 @ 02:06 pm
Spicy Black Bean Potato Salad  

Spicy Black Bean Potato Salad

Servings: 12



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.

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