2 (12 oz.) cans shoe peg corn, drained
2 tomatoes, chopped--do not peel
1 bell pepper, chopped
1 purple onion, chopped
1 cucumber, chopped
1/2 c. sour cream
4 tbsp. mayonnaise
2 tbsp. white vinegar
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 tsp. black pepper
2 tsp. salt

Mix all vegetables and then pour combined balance of ingredients over vegetables. Cover and refrigerate overnight. NOTE: This is real good with barbecue.