| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Mexican | Salads, Mexican | 4 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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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