Crab and grilled corn salad

Recipe:


Serve this end-of-summer salad over crisp lettuce leaves for a light yet hearty dinner that's less than 250 calories.

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.

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