Ingredients
2-1/4 cups cooked fresh or frozen white corn, thawed2-1/4 cups cooked fresh or frozen yellow corn, thawed1 medium cucumber, diced2 medium tomatoes, chopped1/4 cup chopped red onion1/4 cup reduced-fat sour cream2 tablespoons reduced-fat mayonnaise1 tablespoon white wine vinegar1/2 teaspoon salt1/4 teaspoon celery seed1/4 teaspoon ground mustard
Preparation
In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours.
