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Southwestern Spinach Salad

 Southwestern Spinach Salad
This recipe came from a newspaper a few years ago and became a keeper after a trial at my family table. It's a delightful salad that will surprise your taste buds. Dixie Terry, Goreville, Illinois
6 ServingsPrep/Total Time: 25 min.


  • 1/2 cup picante sauce
  • 1/4 cup prepared Italian salad dressing
  • 1/4 teaspoon ground cumin
  • 4 cups fresh baby spinach
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup sliced fresh mushrooms
  • 1 medium sweet red pepper, julienned
  • 1/2 cup sliced red onion
  • 8 bacon strips, cooked and crumbled
  • 4 hard-cooked eggs, sliced
  • Additional picante sauce, optional


  • In a small bowl, combine the picante sauce, salad dressing and cumin.
  • In a salad bowl, combine the spinach, beans, mushrooms, pepper, onion
  • and bacon. Drizzle with dressing; toss to coat. Garnish with eggs.
  • Serve with additional picante sauce if desired. Yield: 6 servings.
Nutritional Facts: 1 cup salad with 2 tablespoons dressing (calculated without additional picante sauce) equals 169 calories, 7 g fat (2 g saturated fat), 141 mg cholesterol, 515 mg sodium, 16 g carbohydrate, 4 g fiber, 9 g protein.