Rinse and drain the black-eyed peas.

Cook the brown rice according to package directions.

Slice the green onions.

Dice the green bell pepper.

Dice the celery.

Dice the tomatoes.

Finely chop the fresh parsley.

Combine the black-eyed peas, brown rice, green onions, green bell pepper, celery, tomatoes, and parsley in a large bowl.

In a small bowl, whisk together the lemon juice, soy sauce, brown mustard, maple syrup, and minced garlic cloves.

Pour the dressing over the salad and toss to combine.

Chill for 1-2 hours before serving, if time permits.