1/4 c. plain no fat yogurt
2 tbsp. ketchup
1 tsp. prepared mustard
2 green onions, including tops, chopped
2 tbsp. snipped fresh dill or 1/2 tsp. dill weed
2 c. fresh or frozen whole kernel corn
10 cherry tomatoes, halved
1 sm. green pepper, chopped

1. Combine yogurt, ketchup and mustard in bowl, stir in green onions and dill. Set aside.

2. Bring 2 cups water to boil, add corn and cook 1 minute or just until tender. Drain in colander. Rinse with cold water to stop cooking and drain.

3. Add to dressing along with tomatoes and peppers. Mix well. Serve on lettuce leaves.