Corn Salad - cooking recipe

Ingredients

2 (12 oz.) cans Shoepeg corn, drained
2 tomatoes, chopped (do not peel)
1 bell pepper, chopped
1 purple onion, chopped
1 cucumber, chopped
1/2 c. sour cream
4 Tbsp. mayonnaise
2 Tbsp. white vinegar
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 tsp. black pepper
2 tsp. salt

Preparation

Mix all vegetables.
Combine other ingredients and pour over vegetables.
Cover and refrigerate overnight.
Good with barbecue!