Easy Crab Corn Tomato Salad

By Rena |

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!

top view of corn salad in a brown bowl

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.

 

top view close up of corn salad

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

corn salad ingredients

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!

corn salad collage

hand holding corn salad bowl

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

close up view of corn salad

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.

top view of corn salad

Other easy salad recipes

 

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corn tomato and crab salad in a light brown bowl

Crab Corn Tomato Salad

easy tomato salad with corn, bell peppers, and crab meat, tossed in a zesty honey mustard dressing.
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Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 20 minutes
Servings: 6
Calories: 126kcal
Author: Rena

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

Substitutes:
  • 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
Storage:
Place leftovers in a container and store in the fridge for up to 3 days. Serve cold. Do not freeze.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used

Nutrition

Calories: 126kcal | Carbohydrates: 10g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 845mg | Potassium: 358mg | Fiber: 1g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 1mg
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