Recipe - San Antonio Spinach Salad

4 cup Packed torn spinach leaves
1 Can (15 oz) black beans,
Rinsed and drained
1 Red bell pepper into stirps
One half cup Thin cut or sliced up red onion, rings
1 cup Sliced mushrooms
One fourth cup Canadian bacon, strips
One half cup Pace Picante Sauce
One fourth cup Bottled Italian dressing
One fourth teaspoon Ground cumin
Hardcooked eggs, cut into
Wedges or cut or sliced up (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 One half cups of salad.