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Vegan North American Recipes
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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 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.

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"!!