Creamy Corn Salad - cooking recipe

Ingredients

6 cups corn, frozen, thawed
3 cups tomatoes, seeded and chopped
1 cup avocado, cubed
2/3 cup sweet red pepper, julienned
2/3 cup green pepper, julienned
1/2 cup onion, chopped
Dressing
1 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/8 teaspoon pepper

Preparation

In large bowl, combine corn, tomatoes, avocado, peppers and onion.
In small bowl, whisk the dressing ingredients.
Pour over salad and toss to coat.
Cover and refrigerate for at least 30 minutes or until chilled.