Avocado Toast with Herby Bean Salad and Roasted Tomatoes

Delicious, healthy, and easy-to-make, avocado toast is a trend with staying power. Today we’re elevating your everyday avocado toast, topping it with a fresh herb-infused bean salad, roasted tomatoes, and feta cheese. This beautiful, delicious, and healthy Avocado Toast with Herby Bean Salad, Roasted Tomatoes and Feta is full of plant-based protein and packed with flavor.

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Ingredients

  • 1 cup cherry tomatoes
  • 2 tablspoons olive oil
  • To taste, salt
  • To taste, pepper
  • 2 1/2 cups canned beans, an assortment, rinsed, and drained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • To taste, salt
  • To taste, pepper
  • 1 cup herb leaves, mixed, such as dill, basil, flat leaf parsley, chervil, chives
  • 1/2 cup feta cheese, crumbled
  • To taste, salt
  • To taste, aleppo pepper
  • 6 levain bread, slices, large or rustic bread
  • as needed, olive oil for brushing
  • 3 avocados, peeled, pitted

Number of Servings : 6

Delicious, healthy, and easy-to-make, avocado toast is a trend with staying power. Today we’re elevating your everyday avocado toast, topping it with a fresh herb-infused bean salad, roasted tomatoes, and feta cheese. This beautiful, delicious, and healthy Avocado Toast with Herby Bean Salad, Roasted Tomatoes and Feta is full of plant-based protein and packed with flavor.

Directions

  1. Place the red onion and garlic in the seasoned rice vinegar and set aside for 15 minutes.
  2. Cut the cherry tomatoes in half lengthwise and toss with 2 tablespoons olive oil, salt and pepper.
  3. Preheat a non-stick pan over high heat. When very hot, toss in the tomatoes and allow them to sit for a few minutes. Toss as they begin to char and remove from the pan when they begin to collapse and have some charred edges. Set aside.
  4. Combine the drained mixed beans with the onion, garlic, and all the juices in the bowl. Add 2 tablespoons of olive oil, and lemon juice. This bean salad can be made several days in advance and refrigerated. It actually tastes better if made at least 1 hour before using.

TO SERVE:

  1. Gently fold in the mixed herb, charred tomatoes, and feta cheese. Season to taste with salt and Aleppo pepper.
  2. Brush the slices of bread with olive oil and toast under a broiler or grill in a grill pan on both sides.
  3. Crush ½ an avocado directly on each slice of toast.
  4. Spoon ⅙ of the bean salad on top of the avocado, sprinkling with more feta if desired.
  5. Serve immediately.

Recipe by Chef Barbara Alexander

**Draining and rinsing beans can reduce sodium content