Mint Corn Salad

1 tablespoon white sugar

½ cup distilled white vinegar

2 tablespoons vegetable oil

1 (16 ounce) package frozen corn, thawed

1 cucumber, peeled, seeded, and diced

¾ cup chopped fresh mint

¼ cup diced sun-dried tomatoes

Stir together the sugar, vinegar, and oil in a large bowl until the sugar has dissolved. Stir in the corn, cucumber, mint, and sun-dried tomatoes. Cover, and refrigerate for 1 hour before serving.