| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Vegan | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Cooked or canned, rinsed |
| And drained) black-eyed, And drained black-eyed | ||
| Peas | ||
| 1/3 | c | Chopped onion |
| 6 | T | Distlled white vinegar |
| 1 1/2 | c | Cooked brown rice |
| 2 | T | Water |
| 1 | 10-oz pkg. frozed chopped | |
| Spinach, thawed and well | ||
| Drained | ||
| 1/4 | t | Pepper |
| 2 | T | Baco Bits, optional |
INSTRUCTIONS
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" <[email protected]> Fatfree Digest [Volume 9 Issue 19] July 10, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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