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San Antonio Spinach Salad

San Antonio Spinach Salad recipe image
This San Antonio Spinach Salad is a refreshing twist on traditional Mexican-inspired sides, combining crisp fresh spinach with savory black beans, crunchy bell peppers, and smoky Canadian bacon. The dressing, made from zesty Pace Picante Sauce and Italian vinaigrette, adds a tangy kick that ties all the ingredients together beautifully. It&# 226;ÂÂs perfect for summer picnics, light lunches, or as a colorful accompaniment to grilled meats. Quick to assemble and packed with flavor, this salad is a crowd-pleaser that balances texture and taste in every bite.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 187.2
Dietary: Gluten-free
Description
This San Antonio Spinach Salad is a refreshing twist on traditional Mexican-inspired sides, combining crisp fresh spinach with savory black beans, crunchy bell peppers, and smoky Canadian bacon. The dressing, made from zesty Pace Picante Sauce and Italian vinaigrette, adds a tangy kick that ties all the ingredients together beautifully. It&# 226;ÂÂs perfect for summer picnics, light lunches, or as a colorful accompaniment to grilled meats. Quick to assemble and packed with flavor, this salad is a crowd-pleaser that balances texture and taste in every bite.
Ingredients
  • 4 cup Packed torn spinach leaves
  • 1 Can (15 oz) black beans,
Directions
  1. 1
    Rinse and drain the black beans thoroughly.
  2. 2
    Slice the red bell pepper into thin strips.
  3. 3
    Thinly slice the red onion into rings.
  4. 4
    Slice the mushrooms.
  5. 5
    Cut the Canadian bacon into strips.
  6. 6
    Hard-cook the eggs, then cut them into wedges or slices (optional).
  7. 7
    In a large bowl, combine the spinach, black beans, bell pepper, red onion, mushrooms, and Canadian bacon.
  8. 8
    In a small bowl, whisk together the Pace Picante Sauce, Italian dressing, and ground cumin until well mixed.
  9. 9
    Pour the dressing mixture over the vegetable and bean mixture.
  10. 10
    Toss gently to coat all ingredients evenly with the dressing.
  11. 11
    Refrigerate the salad to chill.
  12. 12
    Before serving, toss the salad again and garnish with the hard-cooked eggs if desired.
  13. 13
    Serve with additional Pace Picante Sauce on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 187.2kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 191.6mg8%
Total Carbohydrate 32.6g11%
Dietary Fiber 14.0g57%
Sugars 1.3g
Protein 15.9g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the Canadian bacon and hard-cooked eggs.

You can substitute fresh mushrooms with sautéed mushrooms for a deeper flavor.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh to maintain crunch.

This recipe yields about 7 1/2 cups of salad, which can serve 4-6 people as a side dish.

Keywords: spinach salad, black beans, picante sauce, canadian bacon, red pepper, red onion, mushrooms, hard boiled eggs, mexican salad, vegan salad, easy lunch, summer salad, healthy side, vegetable salad, quick recipe, picnic food, spinach recipe, bean salad, italian dressing
Read it online: https://www.chefs-mate.com/recipe/san-antonio-spinach-salad/