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Spicy Black Bean Potato Salad

SUBMITTED BY: TCSTEFFEY      PHOTO BY: The Dahl House

"Potato salad with a Texas flare - I get many requests to bring this to picnics. Nice blend of potatoes, black beans, green onions, bacon, and jalapenos. Sometimes I sprinkle dried crushed red hot peppers over top for color and taste."
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  1 Hr 40 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2005 by Jo C
Despite me overcooking the potatoes, this was still very good. Being vegetarian, I left out the bacon and I also substituted red pepper for green, pickled jalapenos for fresh (can't get fresh ones easily here) and Dijon mustard for brown mustard (don't know what that is). I'm looking forward to the leftovers for lunch today.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2005 by LORRIE56
So good! A lot was gone while it was still warm. Used half mayo, half Miracle Whip, canned jalapenos, and all the bacon went in the salad.

8 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2005 by AlwaysCookin
Pretty good. My problem is I have a tendency to over cook the potatoes. First they are too al dente; next they are mush!

8 users found this review helpful


 
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Recipe Submitter:

TCSTEFFEY
Photo by Allrecipes
Cooking Level: Intermediate
Home Town: Ixonia, Wisconsin, USA
Living In: Canisteo, New York, USA
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 538

  • Total Fat: 41.5g
  • Cholesterol: 103mg
  • Sodium: 624mg
  • Total Carbs: 34g
  •     Dietary Fiber: 5g
  • Protein: 9.3g

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