Boil the black-eyed peas or beans in a pot with the water until tender. Towards the end of boiling, add salt to taste and boil till tender. The beans should easily mash between your fingers when cooked. Drain with a colander and spread to cool the beans.
Meanwhile, whisk together the lime juice and parsley in a large bowl. Continue whisking as you slowly drizzle in the olive oil to make a smooth dressing.
Add the black-eyed peas or beans, spring onions, bell pepper, tomato cucumber, and minced pepper to the bowl. Season the mixture with black pepper, 1 teaspoon grounded cumin, adding more if desired and salt if needed. Use a big spoon to toss the salad.
Plan ahead and soak the raw beans over-night. It enables the beans to cook faster and makes it plum and beautiful for the salad. When tossing the salad together, be gentile else the beans will turn mushy and messy.