Cherry Tomato and Corn Salad

 

 

Yield: Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 19.2g
  • Saturated fat: 3g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 27g
  • Carbohydrate: 28g
  • Fiber: 4g
  • Cholesterol: 97mg
  • Iron: 2mg
  • Sodium: 1519mg
  • Calcium: 93mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cherry Tomato and Corn Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy