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Ingredients
- 1 1/4 c. Cooked or possibly canned (rinsed And liquid removed) black-eyed Peas
- 1/3 c. Minced onion
- 6 Tbsp. Distlled white vinegar
- 1 1/2 c. Cooked brown rice
- 2 Tbsp. Water
- 1 x 10-ounce pkg. frozed minced Spinach, thawed and well Liquid removed
- 1/4 tsp Pepper
- 2 Tbsp. Baco Bits (optional)
Directions
- In a large bowl, toss the black-eyed peas, rice, spinach, and onion till completely combined.
- In a small bowl, stir together the vinegar, water, and pepper. Pour over the salad and toss. Refrigeratefor at least a few hrs 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 (Tablespoons)-ed recipe more complicated than "Dump all this stuff together and put it in the refrigerator"!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 370g | |
| Calories 345 | |
| Calories from Fat 23 | 7% |
| Total Fat 2.7g | 3% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 203mg | 6% |
| Total Carbs 71.98g | 19% |
| Dietary Fiber 6.2g | 21% |
| Sugars 3.06g | 2% |
| Protein 8.13g | 13% |
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