Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Adapted from Cooking Light: Cooking through the Seasons

If I could eat only seafood, I would.I just could not pass up the crab that has been available at my grocery store lately. This salad was so refreshing and delicious. The tart dressing contrasts with the sweet corn, tomatoes, and crab. Yum!

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
3 cups cherry tomatoes, halved

Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Add remaining 2 tablespoons juice, corn, and remaining ingredients to remaining juice mixture; toss gently to coat. Drizzle about 1 teaspoon reserved juice mixture over each serving.