Hoppin' John Salad, Vegan
1 1/4 c cooked or canned (rinsed and drained) black-eyed peas
1/3 c chopped onion
6 tb distlled white vinegar
1 1/2 c cooked brown rice
2 tb water
10-oz pkg. frozed chopped spinach, thawed and well drained
1/4 ts pepper
2 tb baco bits (optional)
In a large bowl, toss the black-eyed peas, rice, spinach, and onion
until completely combined.
In a small bowl, stir together the vinegar, water, and pepper.
Pour over the salad and toss. Chill for at least a few hours to
let flavors blend. Sprinkle on the Baco Bits (if you use them),
toss again, and serve.