Name: Cherry Tomato and Corn Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)
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; 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.

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Cherry Tomato and Corn Salad

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