Leftover corn? Lucky duck.

Cleaning out the fridge can mean a picnic. It makes fabulous use of those crisp-tender haricots verts (thin French green beans), sweet corn on the cob and that leftover parsley from last week.

I clipped this recipe from a magazine years ago and finally gave it a try. I altered the recipe a little to use ingredients I already had in the fridge, and to kick up the heat a little.

It's crunchy, kinda hot, kinda sweet and has a great fresh flavor. This dish is a keeper!

FRESH CORN SALAD

3 cups corn cut from cob (about 5 ears)

1 large onion

1 cup cooked green beans, chopped

1 sweet red pepper

1/4 cup minced parsley

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon pepper

2 teaspoons sugar

1 teaspoon ground cumin

2 teaspoons Dijon mustard

1 teaspoon hot sauce

1/2 cup vegetable oil

1/4 cup white vinegar

Cook corn in boiling water for 8 to 10 minutes; drain and cool. Combine corn, onion, red pepper and parsley. Set aside.

Combine garlic and remaining ingredients, stirring well. Toss gently with vegetables. Chill 8 hours. Serve with a slotted spoon.

Makes 12 to 14 servings.