Sweet Corn & Bean Succotash

• 1 red onion, diced
• 175g (6 oz/1 cup) sweet corn kernels
• 1 red capsicum (pepper), diced
• 200g (7 oz) tinned red kidney beans, drained
• 1 chilli, seeded and chopped (optional)
• 2 tomatoes, diced
• 1/4 tsp ground cumin
• juice from 1 lime
• 2 spring onions (scallions), sliced
• 1 handful chopped coriander (cilantro) leaves
• 1/2 avocado, sliced

Fry the onion in a little water or vegetable stock until golden. Add sweet corn, capsicum, beans, chilli, tomato, cumin and some freshly ground pepper. Cook 2-3 minutes until heated through, adding a little water or stock when necessary to prevent sticking.

Remover the pan from the heat and add the lime juice, then spring onion and coriander. Divide between two bowls and top each serving with avocado slices.

Source: 80/20 Diet by Teresa Cutter (p. 90)

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