It’s raining and grey here in Yorkshire so I needed some food that is full of sunshine to cheer me up. This is a Mexican inspired recipe that’s easy to throw together.
Avocoda and Sweetcorn Salsa (makes one small bowl full)
225g canned sweetcorn, drained
1/2 red onion, finely chopped
8-10 cherry tomatoes, quartered, and de-seeded if you don’t like the insides like me!
A handful of fresh basil, finely chopped
1 ripe avocado, peeled and diced
1 tablespoon of lime juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1. Combine all the ingredients in a bowl and mix together well. Leave in the fridge for a couple of hours before eating.
Fresh coriander is a good substitute for basil.
This is also nice mixed with cooled pasta shapes to make a pasta salad for lunch.