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.

Jackie Mills
Recipe by Cooking Light June 2008

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

242 calories; calories from fat 21%; fat 5.6g; saturated fat 0.6g; mono fat 2.7g; poly fat 0.7g; protein 30g; carbohydrates 17.7g; fiber 3.6g; cholesterol 128mg; iron 1.8mg; sodium 613mg; calcium 1mg.