If using canned black-eyed peas, rinse and drain thoroughly. If using freshly cooked peas, allow them to cool completely.
In a large bowl, combine the black-eyed peas, diced red bell pepper, cucumber, red onion, and chopped parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Add Dijon mustard if using.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
If using optional ingredients like cherry tomatoes or feta cheese, fold them in gently after the initial mixing.
Taste and adjust seasonings if needed.
For best flavor development, refrigerate for at least 30 minutes before serving.
