1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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Rinse the black-eyed peas in a small pot.
Over high heat, add two cups of water and bring to a rapid boil. Remove from heat, cover and set aside for one hour. Drain water and rinse the beans.
Add remaining water and cook for another 15 to 20 minutes or until cooked. Remove from heat and drain all water.
Over medium high heat, add water and bring to a rapid boil.
Add edamame and cook for 8 to 10 minutes or until tender.
Remove from heat and drain all water.
In a large bowl, combine all ingredients, except parsley; mix well.
Garnish with parsley.
4 servings
74g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content