Ingredients:

• ​1 198g can of salt-free sweetcorn

• 1 red onion, finely chopped or sliced

• 1 large hass avocado, chopped into 2cm chunks

• 20+ cherry tomatoes, quartered

• Juice of 1 lime

• Handful of coriander, chopped

• 1 tsp of good olive oil

• 1/2 capful of red wine vinegar

Method:

• Chop everything up and mix in a bowl.

• Add the oil and vinegar, plus the lime juice and season with black pepper. 

• Stir well and refrigerate. 

• It will be ready to eat immediately, but will keep for a little while as the lime will prevent the avocado from turning too brown.