San Antonio Spinach Salad

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.