Shoepeg Corn Salad - cooking recipe

Ingredients

2 (11 oz. each) cans white Shoepeg corn, drained
1/3 c. diced red pepper or 1 (4 oz.) jar chopped pimento
1/3 c. sliced green onions
1 large tomato, seeded and chopped
1/4 c. fat-free mayonnaise
1/4 c. plain nonfat yogurt
1/2 tsp. basil
salt
pepper

Preparation

Combine all ingredients.
Salt and pepper to taste.
Cover and chill for several hours.
Excellent served with meat, poultry or fish.