San Antonio Spinach Salad

This Tex-Mex spinach salad has real San Antonio swagger. Black beans, crispy bacon, sliced mushrooms, and red bell pepper strips pile onto torn spinach leaves, then get tossed in a punchy dressing made from picante sauce, Italian dressing, and ground cumin.

The dressing is what sets this apart from a standard spinach salad. Picante sauce brings heat and acidity, the Italian dressing adds herby tang, and cumin ties it all together with that unmistakable Southwestern warmth. It’s a no-cook situation: toss, chill, toss again, and serve.

The black beans add protein and body, making this hearty enough for a main course salad on a hot Texas evening. Hard-boiled egg wedges on top are optional but worth it for the extra richness.

Pro Tips

• Drain and rinse the canned black beans thoroughly. Leftover canning liquid makes the dressing murky and too salty.
• Tear the spinach by hand rather than cutting it. Torn edges absorb dressing better than clean knife cuts.
• Toss the salad twice: once before chilling and once right before serving. The dressing settles to the bottom and needs redistribution.
• Cook the bacon until truly crisp. Chewy bacon gets lost in the mix.

Variations

• Add grilled corn kernels for a sweet, smoky element that’s peak summer in Texas.
• Swap black beans for pinto beans and add sliced avocado for a creamier version.
• Use a chipotle ranch dressing instead of the picante-Italian combo for a smoky, creamy twist.