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This zesty corn, bean, and avocado dip is a Super Bowl party fave of legendary NFL quarterback, Steve Young. Young refers to the recipe as "A.M.B Dip", named after his friend—the mastermind behind the dish. Young suggests serving it with lime tortilla chips. Click here for more NFL stars' favorite Super Bowl party recipes
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2 (11-oz) cans Green Giant Mexicorn (whole kernel corn with red and green peppers)
2 (15.5-oz) cans black beans, rinsed and drained
2 (15.5-oz) cans kidney beans, rinsed and drained
1 small bunch green onions, chopped (green parts only)
1 cup red wine vinegar (if desired, add up to ½ cup more to taste)
3/4 cup olive oil
Salt and pepper to taste
6 tomatoes, diced
2 avocados, diced
At a glance:
4 hr 15 min (includes chilling time)
1. Mix corn, black beans, kidney beans, and chopped scallions together in a large bowl.
2. Add olive oil and red wine vinegar; stir in gently. Marinate in fridge for at least 4 hours. Note from Steve: The longer you marinate it, the better!
3. When ready to serve, add salt and pepper to taste. Top with freshly diced tomatoes and avocados.
4. Serve with lime tortilla chips.