Avocado Toast with Herby Bean Salad

2½ cups cooked assorted High Plains beans, such as Pinto, Great Northern, Black, Small Red, or Cranberry Beans
¼ red onion, very thinly sliced
1 garlic clove, finely minced
2 tablespoons seasoned rice vinegar
1 cup cherry tomatoes, halved
2 tablespoons olive oil, for roasting tomatoes
2 tablespoons extra virgin olive oil, for bean salad
1 tablespoon lemon juice
1 cup mixed herb leaves, such as dill, basil, flat-leaf parsley, chervil, or chives
½ cup crumbled feta cheese, plus more for serving if desired
Aleppo pepper, to taste
6 large slices levain or rustic bread
Olive oil, as needed for brushing bread
3 avocados, peeled and pitted
Salt, to taste
Black pepper, to taste

Place red onion and garlic in a small bowl with seasoned rice vinegar. Set aside for 15 minutes.
Toss cherry tomatoes with 2 tablespoons olive oil, salt, and black pepper.
Heat a nonstick pan over high heat.
Add tomatoes and let them sit for a few minutes, then toss until they begin to collapse and lightly char. Set aside.
In a large bowl, combine cooked assorted beans with the onion, garlic, and vinegar mixture.
Add extra virgin olive oil and lemon juice. Toss gently.
Fold in mixed herbs, roasted tomatoes, and feta cheese.
Season to taste with salt, black pepper, and Aleppo pepper.
Brush bread slices with olive oil and toast under a broiler, on a grill, or in a grill pan until golden.
Mash ½ avocado onto each slice of toast.
Spoon the herby bean salad over the avocado.
Top with extra feta or herbs, if desired, and serve immediately.