Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

The tart lemon-basil dressing contrasts with the sweet corn, tomatoes, and crab in this no-cook salad. Pair it with cucumber soup or a grilled sandwich for a heartier meal.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 21%
  • Fat: 5.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 30g
  • Carbohydrate: 17.7g
  • Fiber: 3.6g
  • Cholesterol: 128mg
  • Iron: 1.8mg
  • Sodium: 613mg
  • Calcium: 1mg

Ingredients

  • 1 tablespoon grated lemon rind
  • 5 tablespoons fresh lemon juice, divided
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/4 cup thinly sliced basil leaves
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons finely chopped red onion
  • 1 pound lump crabmeat, shell pieces removed
  • 8 (1/4-inch-thick) slices ripe beefsteak tomato
  • 2 cups cherry tomatoes, halved

Preparation

  1. 1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
  2. 2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
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