Step 1

Heat a skillet over medium heat and add 1 tsp olive oil. Then add all the roasted corn spices and let it cook for 30 secs until fragrant. Then add the corn and roast for 5 mins.

Step 2

In a large bowl combine black beans, tomatoes, red pepper, roasted corn, vegan feta, coriander and parsley, as well as optional avocado and jalapeño. (See notes if you're meal prepping this recipe to eat later).

Step 3

In a small bowl whisk together dressing ingredients until fully combined. Then top on bean salad and mix fully. With your hands roughly crush nachos on top and mix in right before serving to maintain its crunch.