1/2 c. sour cream
1/2 c. Hellmann's mayo
2 tsp. salad mustard
4 tsp. white vinegar
1/4 tsp. pepper
2 tsp. sugar
2 (16 oz.) cans whole kernel corn, drained
4 carrots, grated coarsely
1 lg. green pepper, diced
1/2 c. onion, diced

In bowl, mix sour cream, mayonnaise, mustard, vinegar, sugar, salt and pepper. Add remaining ingredients. Toss to blend.

Cover and refrigerate 1 hour or longer before serving.