Hoppin' John Salad
From: Walter Trumble

• 1 1/4 c cooked or canned (rinsed and drained) black-eyed peas
• 1/3 c chopped onion
• 6 tb distlled white vinegar
• 1 1/2 c cooked brown rice
• 2 tb water
• 1 10-oz pkg. frozed chopped
• 1 spinach, thawed and well
• 1 drained
• 1/4 ts pepper
• 2 tb baco bits (optional)

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 recipe more complicated than
"Dump all this stuff together and put it in the refrigerator"!!