Flageolet and Lemony Celery Tartines

Ingredients

2 cups cooked Flageolet beans
⅓ cup pitted oil-cured black olives, chopped, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. minced fresh thyme
2 Tbs. olive oil, divided
4½ tsp. lemon juice, divided
2 tsp. grated lemon zest
1 cup chopped celery
3 green onions, thinly sliced (⅓ cup)
¼ tsp. red pepper flakes
4 slices whole-grain bread, toasted

Method

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