Black Bean and Avocado Salad

1: Rinse the black beans and drain them.

2: Roast the red peppers at 450°F for 10 minutes.

3: In a large bowl, combine the black beans, roasted red peppers, cooked corn, and chopped parsley.

4: In a separate bowl, mix the olive oil, minced garlic, orange juice, chopped jalapeños, salt, and pepper to create the dressing.

5: Add the dressing to the salad mixture and toss everything together.

6: Serve with chopped avocado and feta (or tofu feta).

7: Store in the fridge for a few hours before serving.