Corn Salad II

2 (15 ounce) cans whole kernel corn, drained

¾ cup cucumber slices, for garnish

¼ cup diced onion

2 small tomatoes, coarsely chopped

¼ cup sour cream

2 tablespoons mayonnaise

1 tablespoon distilled white vinegar

½ teaspoon salt

¼ teaspoon dry mustard

¼ teaspoon celery seed

In a large mixing bowl, combine the corn, cucumbers, onions and tomatoes.

Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard and celery seeds. Add to corn mixture and toss until all ingredients are evenly coated.