Crab and Grilled Corn Salad

Ingredients:

• 6 ears shucked corn
• 1 cup finely chopped celery
• 1 cup chopped bottled roasted red bell pepper, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1/3 cup thinly sliced green onions
• 12 ounces lump crabmeat, shell pieces removed
• 1/4 cup fresh lime juice
• 3 tablespoons canola mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 12 Boston lettuce leaves

Directions:

• Heat a large grill pan over medium-high heat. Place corn in pan; cook 8 minutes or until slightly charred, turning frequently. Cool slightly. Cut kernels from ears of corn; place in a large bowl. Add celery and next 4 ingredients (through crabmeat) to corn; toss gently to combine.

  Combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk. Pour dressing over crab mixture; toss gently to coat. Serve salad over lettuce leaves.

Author: CookingLight.com

Nutritional Facts:

• Calories - 249
• Yields 6 servings
• Serving size - 1 1/3 C salad and 2 lettuce leaves
  

Rating:

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