Cherry Tomato and Corn Salad

Ingredients

• 1  celery stalk chopped
• 1 pint cherry tomatoes halved
• 1 tablespoon dijon mustard 
• 4  ears of corn fresh
• 0.3 cup basil fresh chopped
• 1 tablespoon olive oil 
• 0.5 small onion chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan

Directions

1. Put olive oil in a large skillet over high heat; heat for 2 minutes.
2. 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.
3. Serve with Classic Crab Cakes.
4. Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.