Rinse the black-eyed peas in a small pot.
Over high heat, add two cups of water and bring to a rapid boil. Remove from heat, cover and set aside for one hour. Drain water and rinse the beans.
Add remaining water and cook for another 15 to 20 minutes or until cooked. Remove from heat and drain all water.
Over medium high heat, add water and bring to a rapid boil.
Add edamame and cook for 8 to 10 minutes or until tender.
Remove from heat and drain all water.
In a large bowl, combine all ingredients, except parsley; mix well.
Garnish with parsley.
Serving Size 74g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.