Corn Salad

Description
Corn, Whole Kernel, Canned by the US Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 6

Ingredients

 * 2 (15½ ounce) cans corn, drained
 * ¾ cup cucumber slices
 * ¼ cup onion, diced
 * 2 small tomatoes, coarsely chopped
 * ¼ cup reduced-fat sour cream
 * 2 tablespoons reduced-fat mayonnaise
 * 1 tablespoon distilled white vinegar
 * ½ teaspoon salt
 * ¼ teaspoon dry mustard
 * ¼ teaspoon celery seed

Directions

 * 1) In a large mixing bowl, combine the corn, cucumbers, onions, and tomatoes
 * 2) Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard, and celery seeds.
 * 3) Add to corn mixture and toss until all ingredients are evenly coated.