Cherry Tomato And Corn Salad

• 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

1. 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.
2. Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.

olive oil, onion, celery stalk, corn, cherry tomatoes, mustard, fresh basil, salt, pepper

Taken from www.myrecipes.com/recipe/cherry-tomato-corn-salad (may not work)