Super Bowl recipes: Layer dip

Why do seven, if three is all you need?

1 10 ounce bag frozen corn (use fresh if you have it)
1 cup fresh tomato - cut into small pieces
2 bell peppers - cut into small dice
Juice from 3-4 limes
1 onion - diced
Olive oil
3-4 cloves garlic - minced
25 - 30 ounces canned black beans - drained but not rinsed
1 10-15 ounce can tomatoes with chilis
1 T. ground cumin
1 t. chili powder
1 T. molasses (optional)
Sea salt to taste (smoked if you have it)
4-6 avocados
1 cup slivered green onion

Mix together corn, tomatoes, and bell pepper in a strainer placed over a bowl. Add the juice of one lime and sea salt to taste. Mix together and marinate for at least 30 minutes. Discard juice that accumulates in the bowl.

Over medium heat, saute diced onion in olive oil until onions start to soften. Add minced garlic, ground cumin, and chili powder. Cook for a few minutes then add drained black beans, molasses, and canned tomatoes. Cook until beans simmer for at least five minutes, and sauce begins to thicken. Remove from heat and let cool completely.

Cut avocados in half, discard pit and remove skin. Place in a large bowl with the juice from one lime, slivered green onions, and sea salt to taste. Smash together with a fork until smooth. Taste for seasoning, adding more lime juice and sea salt if needed. Cover with plastic wrap, pressing the wrap directly against the guacamole to prevent browning) until ready to use.

In a large shallow dish or platter, spread bean mixture first. Top with guacamole, then add marinated and drained vegetables. The individual components of this dish can be made in advance, but assemble no more that 2-3 hours before eating. Serve with chips or tortillas.

Special thanks to Amy Harmon of Mama Jeans Market for the recipe.