Corn Salad - cooking recipe

Ingredients

2 (16 oz.) cans Shoe Peg corn
2 tomatoes, seeded and diced
1 purple onion, diced
1/4 c. bell pepper
salt and pepper to taste
2 Tbsp. mayonnaise
1 cucumber, peeled and diced

Preparation

Mix corn, onion, bell pepper, salt, pepper, mayonnaise and cucumber.
Refrigerate 2 to 3 hours.
Just before serving, add tomatoes.