Low Fat Confetti Corn Salad - cooking recipe

Ingredients

4 cups corn (frozen or canned drained)
2 cups cucumbers (diced)
1 celery rib
1 onion (medium diced)
1/2 green pepper (or red diced)
1 tomatoes (skinned, seeded, diced, and dried on paper towel)
Dressing
1 cup low fat Greek yogurt
3/4 cup light mayonnaise
1 teaspoon mustard powder
1 -2 tablespoon sugar
1/4 cup vinegar (I use apple cider vinegar)
1 teaspoon season salt
1 teaspoon garlic powder

Preparation

Chop all veggies to the size of the corn kernels.
Or as small as you desire.
Put in bowl.
Refrigerate.
Mix dressing in separate bowl.
Refrigerate.
Before serving, drain veggie bowl of \"veggie\" water.
Add dressing.
Serve.