Corn Salad II Recipe
- 2 (15 ounce) cans whole kernel corn, drained
- 3/4 cup cucumber slices, for garnish
- 1/4 cup diced onion
- 2 small tomatoes, coarsely chopped
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon celery seed
- In a large mixing bowl, combine the corn, cucumbers, onions and tomatoes.
- Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard and celery seeds. Add to corn mixture and toss until all ingredients are evenly coated.
