2 (12 oz.) cans shoe peg corn, drained (white, narrow kernel corn)
2 tomatoes, chopped (don't peel)
1 bell pepper, chopped (red can be used but green adds another color)
1 chopped purple onion
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. Combine other ingredients and pour over vegetables. Cover and refrigerate overnight. Good with barbecue.