Add this wholesome, and totally delicious bean and avocado crostini to your party appetizer menu. The smoky flavor of the black-eyed peas pairs perfectly with the simple, honey-sweetened dressing.
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 (read all about our Christmas menu HERE). So, today I’m backing away from the sweets, eating a Lean Cuisine for lunch, and looking ahead to New Year’s Eve.
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.
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.
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.
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.
Combine the dressing ingredients – olive oil, lime juice, honey…
…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.
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.
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!
White Bean, Black-Eyed Pea, Avocado Crostini
- 1 15 ounce can small white beans, rinsed and drained
- 1 15 ounce can seasoned black-eyed peas (I use Glory brand), lightly rinsed and drained
- 1 small red bell pepper diced
- 3 or 4 green onions diced
- 1 jalapeno seeded as desired and diced
- 1/4 cup chopped cilantro
- 1 avocado chopped
For the dressing:
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1/2 lime juiced
- 1/2 teaspoon minced garlic
- 1/4 teaspoon cumin
- Salt and fresh ground pepper to taste
For the crostini:
- 1 French baguette sliced
- Olive oil
- Combine white beans, black-eyed peas, red bell pepper, green onions, and jalapeno in a large mixing bowl.
- Whisk together dressing ingredients in a separate bowl and pour over the bean mixture, tossing to combine. Add avocado and toss lightly.
- Serve with toasted French baguette slices or tortilla chips.
- To make the crostini - preheat oven to 350 degrees. Place baguette slices on a baking sheet and use a pastry brush to coat each slice with a little olive oil. Bake for about 5 to 7 minutes, or till toasty.
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.