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HOPPIN' JOHN SALAD, VEGAN AND <T>

Ingredients: 1 1/4 Cup(s) Cooked or canned (rinsed 1/3 Cup(s) Chopped onion 6 Tablespoon(s) Distlled white vinegar 1 1/2 Cup(s) Cooked brown rice 2 Tablespoon(s) Chicken bouillon powder 1 10-oz pkg. frozed chopped 1/4 Teaspoon(s) Pepper 2 Tablespoon(s) Baco 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 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 <T>-ed recipe more complicated than "Dump all this stuff together and put it in the refrigerator"!!
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