Moma's creamy Corn Salad

Moma's creamy Corn Salad 6 cups corn, frozen, thawed 3 cups tomatoes, seeded and chopped 2⁄3 cup sweet red pepper, julienned 2⁄3 cup green pepper, julienned 1⁄2 cup onion, chopped Dressing 1 cup mayonnaise 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 teaspoon salt 1⁄8 teaspoon pepper In large bowl, combine corn, tomatoes, avocado, peppers and onion. In small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 30 minutes or until chilled