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!

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.

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