I call this 'Armenian' salad because I've been served it several times in Armenia and nowhere else. Armenians call it French salad. I don't know why. I asked an Armenian and she said, 'That's what it's called.'
Getting the grains out of the pomegranate is time-consuming, but good fun. You can do it the day before and store the grains in the fridge, if it's more convenient. It is important to get all the bits of white membrane out from between the grains. It is extremely bitter and will spoil your salad.
Grains from one pomegranate
1 tin of sweetcorn
A big handful of mixed olives (without stones)
A small handful of broken walnuts
A small tub of sour cream
Salt to taste
Chop the olives a bit then mix all the ingredients together.