2 (12 oz.) can Shoe Peg corn, drained
2 tomatoes, chopped (do not peel)
1 bell pepper, chopped
1 purple onion, chopped
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.