Make the corn and bean salsa:
0 In a large bowl, whisk together the oil, vinegar, lime zest and juice, honey, garlic, cumin, 1/2 teaspoon of the salt, and several grinds pepper.
2 Add the black beans, black-eyed peas, bell pepper, corn, tomatoes, onion, jalapeño, cilantro, and the remaining 1 teaspoon salt and stir to coat. Set aside to allow the flavors to meld while you make the smashed feta, if using. Alternatively, serve with a side of chips for scooping!
Make the smashed feta (optional):
4 In a medium bowl, combine the feta, lime zest and juice, cilantro, and oil. Smash with a fork until fully combined and spreadable.
Make and assemble the tostadas (optional):
6 Brush or spray the tortillas lightly with oil.
7 To bake: Heat the oven to 375°F with racks in upper and lower thirds. Divide the tortillas between two baking sheets in a single layer and bake, flipping halfway and rotating the baking sheets top to bottom, until lightly browned and crisp, 12 to 15 minutes total. Season with salt.
8 To air fry: Heat the air fryer to 350°F. Air fry in batches in a single layer, flipping halfway, until lightly browned and crisp, 8 to 10 minutes total. Season with salt.
9 Stir the avocado into the salsa, if using. Taste and season with more salt, if needed. Divide the feta between the tostada shells, spreading it the edges. Top with the salsa.
