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 Spinach, thawed and well 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 -ed recipe more complicated than "Dump all this stuff together and put it in the refrigerator"!! From: "Hayes Theiling Dorton, MPL Corporation" Fatfree Digest [Volume 9 Issue 19] July 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV