Photo by Nicole Franzen

Did you know that some of history’s burliest NFL players took ballet to hone their reflexes and flexibility? We have a secret, too. And with Super Bowl Sunday mere weeks away, you may just want in on it. Hint: it involves bright, young soybeans, known as edamame.

These buttery, nutty-tasting, emerald-green beans share top billing with avocado in a classic party dip. Protein and fiber replace some of the heart-healthy monounsaturated fat (yes, you can get too much of a good thing) in this zesty version of guacamole. If you're taste buds are sensitive to the tiniest tingle, you may want to reduce or eliminate the chipotle -- it packs about as much punch as a Clay Matthews tackle.

Should you opt to add the chipotle, which to its credit also lends a subtly sweet and smoky warmth, be sure to taste it first, since heat levels vary. To store leftover chipotles, freeze each one individually with a bit of the accompanying adobo sauce in an ice cube tray and then transfer to an airtight freezer bag. Or if you’re prone to forgetting what’s in the freezer, pour the remaining contents of the can into an airtight container -- preferably glass since the adobo sauce stains -- and refrigerate.

Lastly, it is worth seeking out a white onion to make this recipe. Commonly used in Mexican cuisine, it is milder and sweeter than the more widely available yellow onion. Use a red onion instead if you can’t track down the white variety.

Edamame Guacamole

Makes 2 cups

1 cup frozen shelled edamame, thawed
1 small, ripe avocado, peeled and pitted
1 canned chipotle pepper in adobo sauce, finely chopped (optional)
1/3 bunch cilantro
1/4 white onion, roughly chopped
Juice of 2 limes
2-3 tablespoons water
Sea salt and freshly ground black pepper

See the full recipe (and save and print it) here.

What other ingredients do you like to stir into guacamole? Have you started planning your menu of crowd-friendly foods for the Big Game? Share your tips and ideas in the comments section below.

Like this post? See the Easy Everyday topic from last week: Crispy Salt and Pepper French Toast.