San antonio spinach salad

Yield: 4 servings

Measure Ingredient
4 cups Packed torn spinach leaves
1 \N Can (15 oz) black beans,
\N \N Rinsed and drained
1 \N Red bell pepper into stirps
½ cup Thin sliced red onion, rings
1 cup Sliced mushrooms
¼ cup Canadian bacon, strips
½ cup Pace Picante Sauce
¼ cup Bottled Italian dressing
¼ teaspoon Ground cumin
\N \N Hard-cooked eggs, cut into
\N \N 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 7½ cups of salad.

From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120

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