Summer Tomatoes, Corn, Crab and Avocado Salad

By janicecraig

Servings: 7 • Serving Size: 1 cup • Old Points: 2 pt • Points+: 3 pt
Calories: 130.8 • Fat: 6.1 g • Protein: 8.8 g • Carb: 11.7 g • Fiber: 4.0 g • Sugar: 2.6
Sodium without salt: 263.4 mg

Ingredients

• Ingredients:
• 12 oz lump crab meat
• 1 pint grape tomatoes, cut in half
• 1 hass avocado, diced
• 2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)
• 1 1/2 cups roasted corn kernels
• 1/3 cup chopped red onion
• 2 limes, juice of (or more to taste)
• 1 tsp olive oil
• 2 tbsp chopped cilantro
• salt and fresh pepper to taste

Preparation

Step 1

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn. Combine all the ingredients together, add cilantro and gently toss. Adjust lime juice, salt and pepper to taste.