3 cups Corn, Whole kernel – cooked according to package directions
– drained
2 tomatoes — peeled, seeded, chopped into 1/2-inch dice and drained
1 bell pepper — chopped
1 purple onion — chopped
1 cucumber — cut in 1/2-inch dice
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons vinegar
1/2 teaspoons celery seeds
1/2 teaspoons dry mustard
1 teaspoons salt or to taste
1/2 teaspoons black pepper

Combine the corn, tomatoes, bell pepper, onion and cucumber in a large
bowl and mix well. In small bowl, combine sour cream, mayonnaise,
vinegar, celery seeds, dry mustard, salt and pepper. Stir to blend and
pour over vegetables. Chill salad, covered, for 8 to 12 hours before
serving. You may store in the refrigerator for several days.