Vegan Pineapple Seven Layer Dip

For the Spicy Pineapple Salsa

• 2 c pineapple, finely chopped
• 0.25 c fresh cilantro, chopped
• Generous few pinches of salt
• Few pinches cayenne

For the Smashed Black Beans

• 1 c black beans
• Juice of half a lime
• 0.25 tsp cumin
• Generous few pinches of salt

For the Avocado Mash

• 2 ripe avocados
• Juice of half a lime
• Generous few pinches of salt

Other Components

• Red bell pepper
• 1 c frozen corn, thawed
• 0.5 c full-fat, unsweetened coconut yogurt
• Small wedge of purple cabbage

1. To prepare the pineapple salsa, combine the pineapple, cilantro, salt, and cayenne. Taste and adjust the heat as desired.
2. To prepare the black bean mash, combine the black beans, lime juice, cumin, and salt. Mash with a fork until mostly homogeneous.
3. To prepare the avocado mash, combine the avocado, lime juice, and salt. Mash with a fork until mostly homogeneous.
4. Dice the red pepper very finely and split it evenly between 4-6 small jars.
5. Add the black bean mash to each jar, pressing it down gently so it sticks to the pepper layer below.
6. Add the corn to each jar, pressing it down gently into the bean layer.
7. Spoon coconut yogurt into each jar.
8. Dice the cabbage very finely and add it to each jar on top of the coconut yogurt.
9. Add avocado mash to each jar, pressing it down gently so it sticks to the cabbage.
10. Top each jar with spicy pineapple salsa, making sure that the avocado mash layer is completely covered so that the avocado will not be exposed to air and turn brown.
11. Enjoy immediately, or store with lids in the refrigerator for as long as 1-2 hours.