Corn Salad(By Sally Sandruck) - cooking recipe

Ingredients

2 (12 oz.) cans Green Giant Shoepeg corn, drained
2 tomatoes (Roma), seeded, drained and chopped, not peeled
1 bell pepper, seeded and chopped
1 purple onion, chopped
1/2 large cucumber, peeled, seeded and chopped
1/2 c. sour cream
4 Tbsp. mayonnaise
2 Tbsp. white wine vinegar
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 tsp. black pepper
1 1/2 tsp. salt

Preparation

Mix all vegetables.
Combine rest of ingredients.
Pour over vegetables.
Cover and refrigerate overnight.