1-1/4 cups cooked or canned (rinsed and drained) black-eyed peas
1/3 cup chopped onion
6 tablespoons distlled white vinegar
1-1/2 cups cooked brown rice
2 tablespoons water
1 10 ounce package frozed chopped spinach, thawed and well drained
1/4 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.