Cherry Tomato and Corn Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 |
Directions:
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.
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