Hoppin' John Salad, Vegan
Yield
1 servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
black-eyed peas
cooked or canned (rinsed and drained) |
|
| ⅓ | cup |
onions
chopped |
|
| 6 | tablespoons |
white vinegar
distilled |
|
| 1 ½ | cups |
brown rice
cooked |
|
| 2 | tablespoons |
water
|
|
| 10 | ounces |
spinach
frozen, chopped, thawed, and well drained |
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
bacon bits
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
black-eyed peas
cooked or canned (rinsed and drained) |
|
| 79 | ml |
onions
chopped |
|
| 9E+1 | ml |
white vinegar
distilled |
|
| 355 | ml |
brown rice
cooked |
|
| 3E+1 | ml |
water
|
|
| 289 | ml/g |
spinach
frozen, chopped, thawed, and well drained |
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
bacon bits
optional |
|
Directions
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 Bacon Bits (if you use them), toss again, and serve.
