Corn Salad

Corn Salad

 1 can corn -- (27 oz) drained in colander

 5 oz. salad olives -- the bits and pieces kind (5 to 7)

 1 cucumber -- peeled, cut in half and seeded, then

 sliced

 1 green pepper cut into 1/2 to 3/4 inch pieces

 4 hard boiled eggs -- chopped

 1/2 cup canola oil

 2 tablespoons apple cider vinegar -- or more if you

 want -- taste it

 1 teaspoon black pepper

 2 tablespoons spicy mustard

Put the corn, olives and veggies in a colander and

 let drain completely. Mix the oil, vinegar, black

 pepper and mustard in a cup.

 Pour over veggies and let marinate a couple of

 hours.

We just love this salad, any time of the year. You

 can use frozen corn too, if you want.