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To make the vinaigrette, whisk together balsamic vinegar, fresh lemon juice, minced garlic, salt and black pepper in a small bowl. While still whisking, slowly add the extra-virgin olive oil and continue whisking until fully incorporated and smooth. Set it aside.
To assemble the salad: Place black-eyed peas, cherry tomatoes, cucumber, celery, bell pepper, corn, and red onion in a bowl.
Drizzle the salad with the dressing. Add the parsley. Give it a toss.
Taste for seasoning and add more, if necessary. If you have the time, let it rest for at least four hours or preferably overnight.
Serve by itself, as a side dish, or with tortilla chips as a dip.