Crab and Grilled Corn Salad

Total: 30 minutes

Yield: 6 servings (serving size: 1 1/3 cups salad and 2 lettuce leaves)

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

Preparation
1. 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.

2. 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.

Nutritional Information
Calories:
249
Fat:
8.3g (sat 0.6g,mono 2.4g,poly 4.7g)
Protein:
16.8g
Carbohydrate:
31g
Fiber:
4.9g
Cholesterol:
59mg
Iron:
1.9mg
Sodium:
475mg
Calcium:
90mg