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Cherry Tomato and Corn Salad

Photo: Kana Okada
Prep time 10 mins
Cook time 5 mins
Yield Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)
  

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 1 celery stalk, chopped
  • 4 ears of fresh corn
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped fresh basil, parsley, cilantro, or dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Classic Crab Cakes

Nutrition Information

  • calories 380
  • fat 19.2 g
  • satfat 3 g
  • monofat 8.4 g
  • polyfat 2.1 g
  • protein 27 g
  • carbohydrate 28 g
  • fiber 4 g
  • cholesterol 97 mg
  • iron 2 mg
  • sodium 1519 mg
  • calcium 93 mg

How to Make It

  1. Put olive oil in a large skillet over high heat; heat for 2 minutes. Add onion, celery, and kernels of fresh corn. Cook until lightly browned (3-4 minutes). Reduce heat to medium, and add cherry tomatoes; cook for 30 seconds more, and remove from heat. Toss with Dijon mustard and chopped fresh basil, parsley, cilantro, or dill; sprinkle with salt and pepper. Serve with Classic Crab Cakes.

  2. Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.