In a small bowl, whisk together the honey and vinegar. Slowly whisk in the olive oil, salt and pepper until well combined.
In a medium size bowl, combine the black-eyed peas, green onion, and parsley. Drizzle the dressing over and toss gently to mix well. Refrigerate the salad until ready to serve. For best flavor, chill for at least 2 hours.
Make Ahead: This salad can be made up to 2 days ahead of time and stored in the refrigerator until ready to serve. [ultimate-nutrition-label id="4004" align="left"]