Hoppin' john salad (vegan)

Yield: 1 Servings

Measure Ingredient
1¼ cup Cooked or canned (rinsed
\N \N And drained) black-eyed
\N \N Peas
⅓ cup Chopped onion
6 tablespoons Distlled white vinegar
1½ cup Cooked brown rice
2 tablespoons Water
1 \N 10-oz pkg. frozed chopped
\N \N Spinach, thawed and well
\N \N Drained
¼ teaspoon Pepper
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

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