Flageolet and Lemony Celery Tartines

• 2 cups cooked Flageolet beans
• 13 cup pitted oil-cured black olives, chopped, divided
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. minced fresh thyme
• 2 Tbs. olive oil, divided
• 4 1/2 tsp. lemon juice, divided
• 2 tsp. grated lemon zest
• 1 cup chopped celery
• 3 green onions, thinly sliced (13 cup)
• 1/4 tsp. red pepper flakes
• 4 slices whole-grain bread, toasted

1. Mix beans, half of olives, garlic, and thyme in large bowl.
2. Fold in 1 Tbs.
3. oil, 21/2 tsp.
4. lemon juice, and lemon zest.
5. Season with salt and pepper, if desired.
6. Place celery and green onions in small bowl.
7. Add remaining 1 Tbs.
8. oil, remaining 2 tsp.
9. lemon juice, remaining olives, and red pepper flakes.
10. Spoon 1/2 cup bean mixture and 1/2 cup celery mixture over toasted bread slices.

beans, black olives, garlic, thyme, olive oil, lemon juice, lemon zest, celery, green onions, red pepper, bread

Taken from www.vegetariantimes.com/recipe/flageolet-and-lemony-celery-tartines/ (may not work)