1- First, whisk together 3 tablespoons balsamic vinegar, 2 tablespoons freshly squeezed lemon juice, 1 clove garlic (peeled and minced), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a small bowl.

2- Gradually add 1/4 cup extra virgin olive oil while whisking until the dressing is smooth and fully combined.

3- In a large bowl, mix together 2 cans black eyed peas (drained and rinsed), 2 cups cherry tomatoes (sliced), 1 medium English cucumber (cut into small pieces, about 1 to 1 ½ cups), 1 celery rib (sliced thinly), 1 large red bell pepper, 1 cup corn (fresh, canned, or thawed from frozen), and 1/2 cup finely diced red onion.

4- Pour the dressing over the salad and add 1/2 cup chopped Italian parsley or cilantro.

5- Toss gently to combine and adjust seasoning with salt and pepper as needed.

6- Let the salad rest for at least four hours or ideally overnight to develop the best flavor.

7- Serve on its own, as a side dish, or with tortilla chips as a dip. Preparation time is around 20 minutes, with total time including resting about 1 hour and 20 minutes.