Recipe for San Antonio Spinach Salad


4 cup packed torn spinach leaves
1 can (15 oz) black beans,
1 rinsed and drained
1 red bell pepper into stirps
1/2 cup thin sliced red onion, rings
1 cup sliced mushrooms
1/4 cup canadian bacon, strips
1/2 cup pace picante sauce
1/4 cup bottled italian dressing
1/4 teaspoon ground cumin
1 hard-cooked eggs, cut into
1 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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