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This Corn Tomato Salad is a bright and tasty salad loaded with corn, tomatoes, and crab meat for added protein. Tossed in with a delicious zesty honey mustard dressing, it will be perfect as a side dish for your next barbeque. Have this summer corn salad ready in just 20 minutes!
This tomato corn salad recipe is a quick and delicious fresh summer salad recipe that’s so easy to make and loaded with flavor. A crowd-pleasing corn salad recipe that’s always a winner and works well as a side dish or simply enjoy it as is for a light lunch. It takes just about 20 minutes to get this salad ready to go. Great top prepare it ahead so you can allow it to sit for 30 minutes in the fridge to allow the flavors to sink in.
Why this corn salad is amazing
- Easy and quick: it really only needs about 20 minutes of your time to put this salad together. Refrigerating is just an option to allow the flavors to soak in.
- Healthy: This summer tomato corn salad is refreshing and healthy! Loaded with vitamins, minerals, and protein.
- So tasty: zesty and sweet at the same time. So much flavor with every bite.
Ingredients you will need
Lemon juice and zest
Extra virgin olive oil
Honey
Dijon mustard
Kosher salt and pepper
Corn kernels (about 2 ears)
Fresh basil leaves
Yellow bell pepper
Red onion
Crabmeat
Cherry or grape tomatoes
How to make this easy corn salad
- Make the dressing: In a mixing bowl, combine lemon zest, lemon juice, oil, honey, and Dijon mustard. Mix until well combined. Season with some salt and pepper, whisk again and set aside.
- Prep and cut the salad ingredients: Thinly slice the basil leaves and chop the pepper and onion. Cut the tomatoes in quarters.
- Add the ingredients together: Now combine the corn, crabmeat, red pepper, onion, basil, and tomatoes to a large bowl.
- Add the dressing: Pour the dressing on top of the veggies and toss until well coated with a super delicious dressing. Garnish with fresh basil leaves.
- Cover the bowl with a cling film and refrigerate for at least 30 minutes to enhance the flavors.
- Serve: Toss the salad twice during the chilling process. Serve and enjoy!
FAQ’s and Tips
- lime will work in place of lemon
- use maple syrup in place of honey
- in place of red onions use sweet onions
- if you don have any olive oil, use avocado or grapeseed oil
- to make this vegan or vegetarian, skip the crab meat and maple syrup
- you do not really need to let this salad sit in the fridge for 30 minutes but recommended to bring out the flavor more by allowing the dressing to soak in
- a great recipe that can be made a few hours ahead
How long does corn salad last in the fridge
Tomato corn salad will last for 3-4 days in the fridge. Because it has crab meat, we do not recommend storing it longer.
Can you use canned corn for corn salad
If you don’t have any fresh corn on the cob, try using frozen fresh corn or canned corn. We always love using fresh ingredients as much as we can and it being summer and corn is in abundance we recommend using fresh corn.
Can you freeze corn salad
Technically, yes. But we do not recommend freezing this tomato corn salad simple because things won’t taste as fresh and the tomatoes will come out quite soggy when thawed. You can freeze cooked corn, but depending on what is in your corn salad will determine whether it is wise to freeze.
Other easy salad recipes
- Avocado Cucumber Tomato Salad
- Mango Black Bean Salad Recipe
- Asian Chopped Chicken Salad
- Healthy Steak Salad
- Shrimp Avocado Salad
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Crab Corn Tomato Salad
Ingredients
- 1 tablespoon lemon zest
- 5 tablespoons fresh lemon juice, divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh corn kernels, about 2 ears
- 1/4 cup thinly sliced basil leaves
- 1/4 cup chopped yellow bell pepper
- 2 tablespoons finely chopped red onion
- 1 pound crabmeat, chopped
- 2 cups cherry or grape tomatoes, halved
Instructions
- In a mixing bowl, combine lemon zest, lemon juice, oil, honey, and Dijon mustard. Mix until well combined.
- Season with some salt and pepper, whisk again and set aside.
- Thinly slice the basil leaves and chop the pepper and onion. Cut the tomatoes in quarters.
- Now combine the corn, crabmeat, red pepper, onion, basil, and tomatoes to a large bowl.
- Pour the dressing on top of the veggies and toss until well coated with a super delicious dressing. Garnish with fresh basil leaves.
- Cover the bowl with a cling film and refrigerate for at least 30 minutes to enhance the flavors. Toss the salad twice during the chilling process.
- Serve and enjoy!
Notes
- lime will work in place of lemon
- use maple syrup in place of honey
- in place of red onions use sweet onions
- if you don have any olive oil, use avocado or grapeseed oil
- to make this vegan or vegetarian, skip the crab meat and maple syrup
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make, great tasting, fresh ingredients. This recipe is worth trying. Because there’s only two of us made half a recipe and it worked out fine, with just enough left over for her lunch the next day. Will be making this again, and again. Perhaps next time I will add some shrimp to it.
Adding shrimp sounds like a great idea