1-First, in a small bowl, whisk together the balsamic vinegar, lemon juice, minced garlic, salt, and black pepper. Slowly add the extra virgin olive oil while whisking until the mixture is smooth and fully combined, then set it aside for later.

2-Next, in a large bowl, combine the drained and rinsed black eyed peas, sliced cherry tomatoes, cucumber pieces, thinly sliced celery, diced red bell pepper, corn, and finely diced red onion.

3-Drizzle the prepared dressing over the salad ingredients and add the chopped Italian parsley or cilantro. Toss everything gently to mix well, making sure not to crush the peas. Taste the salad and adjust the seasoning with more salt and pepper if needed, then let it rest for at least four hours or overnight in the fridge for the best flavor. Finally, serve it alone, as a side dish, or with tortilla chips as a dip, enjoying its fresh and zesty taste.