Cherry Tomato And Corn Salad

1. 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. 2

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

* Per serving · 4 servings · Values may vary.

No additional tips available.