Corn and Pomegranate Salsa Salad

Finally the weather has decided to adapt to the actual season. With temperatures climbing up to a swealtering 33 degrees Celsius, there is nothing that screams summer more than a barbeque with lots of meats, salads and drinks. For one of these functions, I was in charge of making the salads. Instead of making a traditional mixed green salad, I opted for something a little bit more exotic. The mix of corn, pomegranate seeds, cilantro and lime will transport your tastebuds to a lovely beach with tumbling waves. No all that is missing, is a margharita!

1 Can of corn drained of excess water
1 1/2 cups of fresh pomegranate seeds ( You can find these seeds in asian food stores)
Juice of 1 Lime
1 small bunch of fresh cilantro
1/2 of a red onion
4 small tomatoes
Salt
Pepper

Chop the cilantro, tomatoes and onion very finely. Mix the corn and pomegranate Seeds into a salad bowl and add the chopped vegetables and herbs. Pour the limejuice over the salad and season with salt and pepper. Let it sit at room temperature for about 1 hour so all the flavors can be absorbed.

This salad can be altered with either some red chilis for spice or try different kinds of berries and fruits for an extra burst of flavor.

Enjoy!