Layered Jar Salad with Vegan Creamy Dressing

Ingredients

• 11 cup unsweetened plant-based yogurt(245g)
• 22 tablespoon vegan mayonnaise(30g)
• 31 tablespoon lemon juice(15g)
• 41 teaspoon taco seasoning(3g)
• 51 teaspoon sriracha sauce(5g)
• 60.5 cup black beans, cooked(85g)
• 70.5 cup corn kernels, cooked(75g)
• 80.25 cup red onion, chopped(40g)
• 90.5 cup tomato, diced(90g)
• 100.5 cup cucumber, diced(65g)
• 111 jalapeño, sliced(14g)
• 121 cup short pasta (rice, corn, or legume-based), cooked(140g)
• 131 cup romaine lettuce, chopped(47g)
• 140.25 cup fresh cilantro(4g)
• 150.5 avocado(100g)

Instructions

1. 1In a small bowl, mix the plant-based yogurt, vegan mayonnaise, lemon juice, taco seasoning, and sriracha sauce to make the dressing.
2. 2Add the dressing to the bottom of a large jar.
3. 3Layer the black beans, corn, and chopped red onion on top of the dressing.
4. 4Add a layer of diced tomato, cucumber, and sliced jalapeño.
5. 5Add the cooked short pasta as the next layer.
6. 6Top with chopped romaine lettuce and fresh cilantro.
7. 7Seal the jar and refrigerate until ready to eat.
8. 8Just before serving, add the avocado, shake or mix the salad, and enjoy.