Warm Black-Eyed Pea Salad

Coat an unheated large nonstick skillet with cooking spray; heat over medium heat. Add chopped bacon; cook until bacon is cooked through, stirring occasionally. Remove the bacon from the skillet and set aside. Thinly slice the scallions, keeping white parts separate from green tops. Add the white parts of the scallions to the skillet; reserve the green tops. Add bell pepper, serrano pepper, and oil to the skillet. Cook about 5 minutes or until the vegetables are just tender, stirring occasionally.

Add black-eyed peas, corn, celery, vinegar, sugar, mustard, ground pepper, and the sliced scallion tops. Cook and stir for 2 to 3 minutes or until well combined and heated through. Transfer to a serving bowl; sprinkle with the bacon and serve warm.