|1 1/4||cups||green peas||black eyed, cooked or canned (rinsed and drained)|
|1 1/2||cups||rice, brown||cooked|
|10||ounces||spinach, frozen||thawed well, drained, chopped|
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.
First published: 1996-01-27 last updated: 2012-09-22
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