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Black Eyed Bean And Lemon Bruschetta is a protein packed flavorful recipe of bruschetta. Black Eyed Beans has a soft and nutty taste once cooked. The addition of lemon and herbs along with the beans, makes a refreshing summer topping for the bruschetta. 

Serve Black Eyed Bean and Lemon Bruschetta along with Roasted Tomato and Pumpkin Soup for a weeknight dinner.

Other recipes that you can try are:

1. Creamy Cheese Mushroom Bruschetta Recipe
2. Herb Mushroom Bruschetta Recipe
3. Bruschetta with Olives & Raisins

1 baguette bread or similar loaf of bread, sliced

1 cup cooked black eyed beans (you can also used canned beans)

2 tablespoons olive oil

1 teaspoon lemon zest

juice from one lemon

2 - 3 sprigs of mint, finely chopped

salt and crushed black pepper to taste

more olive oil for toasting the baguettes

To begin making the Black Eyed Bean And Lemon Bruschetta, you will first have to have the cooked black eyed beans. Once you have the cooked beans, allow it to cool before you proceed with the recipe. 

In a mixing bowl, combine the cooked black eyed beans, along with the olive oil, lemon juice, lemon zest, salt and pepper.

Stir in the lemon zest and mint leaves to the mixture and stir to combine. Check the salt and pepper and adjust to suit your taste and keep this bean topping aside.

In our next step we will grill the baguette in the oven. Preheat the oven to 200 C. Slice and brush the with olive oil. Arrange the olive oil baguettes on a baking sheet and grill in the oven until golden and crisp.

Once toasted, remove the baguettes from the oven and arrange them on a serving platter. Spread a spoonful of black eyed bean mixture over each slice and serve.

Serve Black Eyed Bean and Lemon Bruschetta along with Roasted Tomato and Pumpkin Soup for a weeknight dinner.