The smoky flavor of black-eyed peas pairs perfectly with the simple, honey-sweetened dressing in this White Bean, Black-Eyed Pea, and Avocado Crostini. A wholesome party appetizer!

White beans, black eyed peas and avocados mixture in a small serving bowl.

Have you all bounced back from your Christmas festivities yet?

My kitchen counter is still covered with all kinds of baked goods, a box of See’s Candies (my weakness), and an assortment of other goodies that family, friends, and neighbors have brought by. We’ve indulged for days in a row on both traditional and not so traditional holiday fare (check out our Christmas menu). So, today I’m backing away from the sweets, eating a Lean Cuisine for lunch, and looking ahead to New Year’s Eve.

White Bean, Black-Eyed Pea, Avocado Crostini on a wooden cutting board.

I’m not even going to pretend that I won’t include some indulgent, cheesy, fun appetizers for our New Year’s Eve celebration, but within the mix of gluttonous grub, I always include a couple of clean, healthy choices. And, black-eyed peas are a necessity! They are insanely tasty, completely addictive and legend has it they bring us good fortune in the new year. Consuming them on the holiday is a long-standing tradition that I’m 100% behind.

A can of S&W White Beans and Glory Seasoned Blackeye Peas.

The canned products in this recipe include small white beans – don’t use the larger, cannellini beans – look for the small variety. I seriously LOVE these Glory Seasoned Southern Style Blackeye Peas. They are lightly seasoned and perfect for use in recipes like this.

The bean mixture is combined in a white bowl.

After lightly rinsing and draining the beans and black-eyed peas, combine them with the diced red bell pepper, chopped green onions, a diced jalapeno, and cilantro.

Using an avocado tool to slice the avocado.

Chop the avocado and set it aside for now – we’ll add it last.

I’m using my handy, dandy avocado tool from Crisp Cooking to make this task clean and easy. I have another fun giveaway coming that includes this tool and bunch of other coolio tools from Crisp Cooking so check back for that tomorrow.

The dressing ingredients are combined in a small white bowl.

Combine the dressing ingredients – olive oil, lime juice, honey…

Seasoning is added to the dressing mixture.

…minced garlic, a bit of cumin, salt, and fresh ground pepper. This citrusy, honey-sweetened dressing is such a delicious contrast to the smokiness of the black-eyed peas. It adds the “can’t stop eating this” factor.

White Bean-Black-Eyed-Pea-Avocado-Crostini-054

For the crostini toasts, just slice up a French baguette, coat the slices of bread with a little olive oil and toast them on a baking sheet in a 350 degree oven for about 7 or 8 minutes.

Toss the bean mixture with the dressing and then add the avocado and lightly toss to combine. You don’t want to completely smash up that avocado so add it last and be gentle with it.

The bean mixture on the toasted sliced baguette.

The bean mixture of the toasted sliced baguette.

I like crostini for a holiday appetizer but this mixture is equally delicious as a dip served with tortilla chips. Any way you can transport it into your mouth will work!

A close up of the White Bean, Black-Eyed Pea, Avocado mixture in a bowl.

If you liked that, you’re going to love this.

Cowboy Caviar is another delicious choice for including black-eyed peas on your New Year’s menu.