Corn, Avocado and Tomato Salsa

Ingredients

• 2 cans of corn kernels (285 g drained weight)
• 2 onions
• 4 tbsp rapeseed oil
• 5 tomatoes
• 1 red pepper
• 1 handful coriander leaves
• 2 Avocados
• 3 tbsp Lime juice
• salt to taste
• 1 packet Nacho chips

Instructions

1. 1.

   Drain the corn in a sieve. Peel and finely dice the onions. Heat the rapeseed oil in a pan, lightly brown the onions and corn together, then set aside.

2. 2.

   Wash, clean, quarter and seed the tomatoes. Dice the flesh. Wash, clean and slice the pepper into thin rings. Rinse the coriander, shake dry and chop small.

3. 3.

   Just before serving cut the avocados in half, remove the pits and dice the flesh. Mix with corn, onions, tomatoes, pepper, coriander and lime juice; season with salt. Serve with Nacho chips.