Corn, Crab and Tomato Salad

INGREDIENTS

1 tbsp

lemon zest (from about one large lemon)

3 tbsp

lemon juice (from about one lemon)

1 tbsp

extra virgin olive oil

1 tsp

honey

1/2 tsp

Dijon mustard

1/4 tsp

salt

1/8 tsp

fresh cracked black pepper

1 cup

corn kernels, fresh or thawed frozen

1/4 cup

thinly chopped fresh basil leaves

1/3 cup

chopped red bell pepper

2 tbsp

chopped red onion

1/2 lb

lump crabmeat

2 cups

cherry or grape tomatoes, halved

green lettuce, for serving