Yield: 1 Servings
|1¼ cup||Cooked or canned (rinsed|
|And drained) black-eyed|
|⅓ cup||Chopped onion|
|6 tablespoons||Distlled white vinegar|
|1½ cup||Cooked brown rice|
|1||10-oz pkg. frozed chopped|
|Spinach, thawed and well|
|2 tablespoons||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.
Note: I've never made this with the Baco Bits and think it is just fine without them.
Note 2: One of these days I'm going to have to try to redeem my reputation as a cook and submit a <T>-ed recipe more complicated than "Dump all this stuff together and put it in the refrigerator"!! From: "Hayes Theiling Dorton, MPL Corporation" <hayes@...> Fatfree Digest [Volume 9 Issue 19] July 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini