4 c. shredded cabbage
12 oz. can whole kernel Mexican style corn with red and green peppers, well drained
1 sm. bottle black olives, sliced
2 c. cubed Colby cheese

DRESSING:

1 c. mayonnaise
2 tbsp. sugar and vinegar
1 tbsp. prepared mustard

In a 3 quart bowl, combine cabbage, corn, and olives. Pour dressing over salad. Toss until well blended. Chill.