Cherry Tomato and Corn Salad

Cherry Tomato and Corn Salad Photo: Kana Okada; Stylist: Phillipa Brathwaite


  • 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.

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  • Yield: Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)

Nutritional Information

Calories per serving: 380
Fat per serving: 19.2g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 8.4g
Polyunsaturated fat per serving: 2.1g
Protein per serving: 27g
Carbohydrate per serving: 28g
Fiber per serving: 4g
Cholesterol per serving: 97mg
Iron per serving: 2mg
Sodium per serving: 1519mg
Calcium per serving: 93mg

Good to Know

In addition to celery, you can throw in whichever hard vegetables you have in the refrigerator for an added crunch. Serve with Classic Crab Cakes.