Corn-Avocado Salad

Ingredients

• 2 cans corn (280 g each)
• 200 g cocktail tomatoes
• 60 g black olives (pitted)
• 1 mild red chili pepper
• 2 stems basil
• 2 stems Parsley
• 3 spring onions
• 1 Garlic clove
• 1 green bell pepper
• 1 Avocado
• 3 tbsp corn germ oil
• 1 Lime
• Sea salt
• black pepper (freshly ground)

Instructions

1. 1.

   Drain the corn in a sieve. Wash and halve the tomatoes. Slice the olives into rings. Wash, deseed, and finely slice the chili pepper. Rinse the herbs, shake dry, pluck the leaves and chop. Clean and ring-slice the spring onions. Peel and finely mince the garlic.

2. 2.

   Wash the bell pepper, halve it, remove seeds and white membranes, and dice into small cubes. Halve the avocado, pit it, peel, and cube it. Combine all salad ingredients in a large bowl, mix with oil and lime juice, and season with salt and pepper.