This is either a light salad or a hearty salsa. I'm not sure where the line is drawn.
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon hot sauce
1/8 teaspoon freshly ground black pepper
1 cup corn kernels (about 2 ears), cooked and cooled
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
1/4 cup tablespoons finely chopped green onion
1 pound lump crabmeat, shell pieces removed
2 cups cherry tomatoes, quartered
Combine rind, juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture.
Add corn, and next 6 ingredients (through tomato) to juice mixture; toss gently to coat.
--Adapted from Cooking Light magazine