| Corn, Crab and Tomato Salad |
Author: Oven Love
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
adapted from Cooking Light's 'Way to Cook'
Ingredients
- 1 tablespoon lemon zest (from about one large lemon)
- 3 tablespoons lemon juice (from about one lemon)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon fresh cracked black pepper
- 1 cup corn kernels, fresh or thawed frozen
- 1/4 cup thinly chopped fresh basil leaves
- 1/3 cup chopped red bell pepper
- 2 tablespoons chopped red onion
- 1/2 pound (8 ounces) lump crabmeat
- 2 cups cherry or grape tomatoes, halved
- green lettuce, for serving
Instructions
- Combine lemon zest, juice, oil, honey, mustard, salt and pepper and whisk to combine.
- Add corn, basil, bell pepper, onion, crabmeat and tomatoes and toss to combine. Serve over green lettuce leaves.
Recipe by Oven Love at https://www.ovenloveblog.com/corn-crab-and-tomato-salad-a-cookbook-giveaway-2/