1 (16 oz.) pkg. frozen whole kernel corn
1/2 c. plain low fat yogurt
3 tbsp. reduced-calorie Italian salad dressing
1 tbsp. cider vinegar
1/4 tsp. dry mustard
1/8 tsp. celery salt
1/8 tsp. white pepper
1/2 c. sliced mushrooms
1/3 c. unpeeled, chopped cucumber
3 tbsp. thinly sliced green onions
3 tbsp. chopped green pepper
3 tbsp. chopped red pepper

Cook corn according to package; drain and cool. Combine yogurt, salad dressing, vinegar, mustard, salt and pepper in a medium bowl; mix well. Add corn and remaining ingredients, toss gently. Cover and chill 3 to 4 hours. Yields 6 servings. 82 calories per serving.