Cook frozen black-eyed peas according to package directions.

Drain the cooked black-eyed peas thoroughly.

In a container, shake together Italian salad dressing, sugar, and crushed red pepper.

In a large bowl, combine the cooked and drained black-eyed peas, dressing mixture, sliced celery, chopped green pepper, chopped red bell pepper, thinly sliced green onions, chopped parsley, salt, and pepper.

Mix all ingredients well to ensure even distribution of dressing and seasonings.

Cover the salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Serve chilled on lettuce leaves.