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San Antonio Spinach Salad Recipe
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4 c Packed torn spinach leaves 1 Can (15 oz) black beans, Rinsed and drained 1 Red bell pepper into stirps 1/2 c Thin sliced red onion, rings 1 c Sliced mushrooms 1/4 c Canadian bacon, strips 1/2 c Pace Picante Sauce 1/4 c Bottled Italian dressing 1/4 ts Ground cumin Hard-cooked eggs, cut into Wedges or sliced (optional) Combine vegetables, beans and bacon in large bowl. Combine Pace Picante Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante Sauce mixture over vegetables; toss lightly to coat with dressing. Chill. Toss again and garnish with eggs, if desired. Serve with additional Pace Picante Sauce. Makes about 7 1/2 cups of salad.
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