White Bean, Black-Eyed Pea, and Avocado Crostini

By Valerie's Kitchen

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)
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)
1 French baguette (sliced)
olive oil (as needed)

Cook Time15mins
Servings10

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.