"This salad recipe is a combination of potatoes, black beans, green onions, bacon and jalapenos that makes a wonderful serving over picnics and even potlucks."

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

• In a pot, cover potatoes with enough water. Cook until boiling and drain when done. Cut into cubes and set aside to cool.
• Cover eggs with cold water inside a pot. Cook until boiling and remove from heat. Put the lid over the pot and leave eggs standing for about 12 minutes. Drain the liquids and cool the eggs. Peel, chop and set aside.
• Cook bacon in a skillet until evenly browned. Drain grease and crumble the bacon into bits.
• Combine chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard and Cajun seasoning into a large bowl. Blend in the diced, cooled potatoes and add seasonings of salt and pepper. Add sprinkling of bacon and cover the bowl. Keep it chilled until serving.
• Makes 12 servings