| 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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