Soak the black-eyed peas in enough water to cover by 2 inches overnight
Drain the black-eyed peas and put in large saucepan with enough water to cover by 2 inches. Bring to boil and simmer for 30-45 minutes, until tender. Drain well and put in bowl to cool.
Dice the red peppers and mince the shallots. Mince the parsley.
In a small bowl, whisk the vinegar, garlic, honey and mustard until well blended. Beat in the olive oil in a steady stream, whisking as you go until the vinaigrette is emulsified. Season with salt and pepper.
When the black-eyed peas are cooled, add the diced red peppers and the shallot. Drizzle on the vinaigrette. Don't add all the dressing at once. You don't want to drown the salad, so taste and add vinaigrette as needed. Add the minced parsley and stir. Taste for seasoning and add salt or pepper if needed. Refrigerate until serving time.