Crab and Corn Salad

Crab and Corn Salad with Basil, Tomatoes & Citrus Dressing
Yield: 4 to 6 Servings

Dressing:
½ tablespoon grated lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
2 teaspoons honey
¾ teaspoon dijon mustard
¼ teaspoon salt plus a pinch
¼ teaspoon fresh ground black pepper

Salad:
1 cup yellow corn kernels
optional: ½ cup canned black beans, rinsed and drained
¼ cup fine sliced fresh basil leaves
¼ cup fine diced red bell pepper
2 tablespoons fine diced red onion
1 pound jumbo lump crabmeat, picked for shells
8 slices large ripe tomatoes or 2 cups cherry tomatoes, halved

Procedure:
1. combine first seven ingredients for the dressing in a small bowl
2. in a large glass bowl, gently combine corn, basil, red bell pepper, red onion and crabmeat.
3. add dressing and toss gently, cover & refrigerate 2 hours
4. place tomatoes on 4 chilled salad plates and place equal amounts of crab & corn salad on top
5. garnish with lemon wedges and cucumber circles
6. enjoy with saltine crackers or other salt cracker

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