Corn And Cherry Tomato Salad

• 1/4 c. plain yogurt
• 2 Tbsp. ketchup
• 1 tsp. prepared mustard
• 2 green onions, chopped
• 2 Tbsp. fresh dill weed or 1/2 tsp. dry dill weed
• 2 c. fresh or frozen whole corn
• 10 cherry tomatoes, halved
• 1 small green pepper, cored, seeded and chopped
• 4 large lettuce leaves

1. Combine the yogurt, ketchup and mustard in a large bowl.
2. Stir in the green onions and dill and set aside.
3. Bring 2 cups water to boil in small saucepan.
4. Add the corn and cook for 45 seconds or until tender.
5. Drain in a colander.
6. Rinse under cold, running water to stop the cooking and drain again.
7. Add the dressing along with cherry tomatoes and green peppers and toss well to mix. Place lettuce on plates and spoon corn mixture on top.
8. Serves 4.

plain yogurt, ketchup, mustard, green onions, dill, corn, tomatoes, green pepper, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694070 (may not work)