FOUR SEASONS CORN SALAD

12 ounce can whole kernel corn, drained

3 tablespoons finely diced onion

2 green onions, finely chopped

1/2 cup finely chopped green pepper

3/4 cup finely chopped red pepper

2/3 cup finely chopped carrot

1/2 apple, with peel, finely chopped

1 tablespoon chopped fresh parsley

3 tablespoons low-fat mayonnaise

1tablespoon Dijon-style mustard

1 teaspoon ( 5 mL) cider vinegar

1/4 teaspoon dried basil leaves

1/8 teaspoon salt

1/8 teaspoon black pepper

Place the drained corn in a large bowl.Add the onion, green onions, green pepper, red pepper, and carrot to the corn.Make a well in the center of the vegetables. Place the chopped apple in the well and cover with the vegetables to prevent the apple from turning brown.Sprinkle the parsley on top.Combine the mayonnaise, mustard, vinegar, basil, salt, and pepper in a small bowl.Just before serving, mix the salad ingredients with a spatula and add the dressing.Mix thoroughly.