4 c. shredded cabbage
1 (12 oz.) can Mexicorn, drained
1/2 c. chopped onion
1/2 c. cubed cheddar cheese
2 tbsp. sliced black olives

DRESSING:

1 c. mayonnaise
2 tbsp. vinegar
2 tbsp. sugar
4 tsp. prepared mustard
1/2 tsp. celery seed

Mix first five ingredients together, then toss with dressing. Keeps in the refrigerator for several days. Serves 12.