Categories: Salads, Mexican 
      Yield: 4 servings 
  
      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) 
  
  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.