White Bean, Black-Eyed Pea, and Avocado Crostini

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White Bean, Black-Eyed Pea, and Avocado Crostini

This White Bean Crostini appetizer is a flavorful mix of creamy white beans, smoky black-eyed peas, and avocado tossed in a citrusy-sweet dressing. A fresh, wholesome option for any gathering.

Cook Time15

Total Time15

Course: Appetizer

Cuisine: American

Servings:

Calories: 166kcal

Author: Valerie Brunmeier

Ingredients

15 ounce can small white beans rinsed and drained
15 ounce can black-eyed peas (I use Glory brand), lightly rinsed and drained
1 small red bell pepper diced
3 or 4 green onions diced
1 jalapeño seeded as desired and diced
¼ cup chopped cilantro
1 avocado chopped

For the Dressing

1 tablespoon extra virgin olive oil
2 teaspoons honey
½ lime juiced
½ teaspoon minced garlic
¼ teaspoon ground cumin
salt and freshly ground pepper to taste

For the Crostini

1 French baguette sliced
olive oil as needed

Instructions

In a large bowl, combine the white beans and black-eyed peas, red bell pepper, green onions, and jalapeño.
In a small bowl, whisk together the dressing ingredients iand pour it over the bean mixture, tossing to combine. Add avocado and toss lightly.
Serve on toasted French baguette slices. Also delicious served as a dip with tortilla chips!

To Make the Crostini

Preheat oven to 375 degrees F. Place baguette slices on a baking sheet and use a pastry brush to coat each slice with a little olive oil. Bake for about 7 to 10 minutes, or until golden brown and toasted.

Notes

Makes about 20 to 24 crostini or 2 to 3 per person.

Make-Ahead Tips: The bean mixture (without the avocado) can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. This gives the flavors time to meld, which makes it even better the next day.

Wait to add the avocado until just before serving to keep it fresh and prevent browning.

To save even more time, you can slice and toast the baguette a few hours ahead and store the crostini at room temperature in a zippered bag or covered container.

Storing Leftovers: Transfer the leftover bean mixture to an airtight container and refrigerate for up to 2 to 3 days. Just note that the avocado may brown slightly over time, but it will still taste great. It's delicious the next day as a dip with tortilla chips or spooned over salad greens for a quick lunch.

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