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Cherry Tomato and Corn Salad

Cherry Tomato and Corn Salad



Health JULY 2011

  • Yield: Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)
  • Cook time:5 Minutes
  • Prep time:10 Minutes


  • 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


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.

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

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

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Cherry Tomato and Corn Salad recipe