Corn Salad

3 Cups cooked corn kernels

3/4 Cups Green Peppers, diced

2 Diced tomatoes

1/4 Cup diced white onion

3/4 Cup cucumber, diced


1/2 Cup sour cream

4 TBSP mayonnaise

2 TBSP Vinegar

1 TSP salt

1/2 TSP dry mustard

1/2 TSP celery seed

1/2 TSP pepper

     Mix dressing and pour over vegetables.  Blend thoroughly and refrigerate, covered, overnight.