Corn Salad.

Corn Salad


1 16-oz. can shoepeg corn
8 cherry tomatoes, quartered
1 medium cucumber, peeled, seeded, & diced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped Vidalia onion
1/2 tsp. salt
1 tsp. black pepper

Dressing:

1/4 cup red wine vinegar
2 TBSP extra virgin olive oil
1 tsp. sugar
2 TBSP mayo
1 TBSP sour cream

Combine salad ingredients. In a small bowl, combine vinegar, olive oil, and sugar, whisking until sugar is dissovled. Add mayo & sour cream to mixture and stir until blended. Toss salad with dressing and refrigerate for about an hour.