Categories: Dips, Vegetables 
      Yield: 12 servings 
  
     15 oz Black beans; rinse & drain *        4 oz Ripe olives;chop & drained * 
    1/4 c  Onion; finely chopped, 1 sm.        1 ea Clove garlic; finely chopped 
      2 tb Vegetable oil                       2 tb Lime juice 
    1/4 ts Salt                              1/4 ts Red pepper; crushed 
    1/4 ts Cumin; ground                     1/8 ts Pepper 
      8 oz Cream cheese; softened, 1 pk        2 ea Eggs; large hard cooked, ** 
      1 ea Green onion w/top; sliced       
  
  *   1 can of each black beans and ripe olives.  Drain and rinse the beans, 
  Drain the chopped ripe olives. **  Eggs should be peeled and chopped. 
  ~--------------------------------------------------------------------- ~--- 
  Mix all ingredients except cream cheese, eggs, and green onion. Cover and 
  refrigerate at least 2 hours.  Spread cream cheese on serving plate. Spoon 
  bean mixture evenly over cream cheese.  Arrange eggs on bean mixture in 
  ring around the edge of the plate; sprinkle with green onion.