Broccoli Olive and Corn Salsa Recipe

I'm just mixing up cultures as I see fit. All cuisines, from all over the world, have the human palate in common. They can blend in some amazing ways. 
This has a really fresh and clean flavor. It's light, but filling. Ideal for the end of summer. It just needs a little bread or rice to go with it. 

Make sure when you serve it to coat the bread or rice with some of that scrumptious sauce!
Salsa Recipe Ingredients
2 broccoli crowns, chopped small
1 can small black olives, halved
2/3 cup frozen corn
1/2 cup frozen peas
2 shallots, diced
1 jalapeno, minced
1 poblano, diced
3 cloves garlic, minced
2 tlbs olive oil
1 tbl hot sauce
2 tsps spicy mustard
2 tsps salt
1 tsp black pepper
2 tsps dry thyme

Add all the ingredients to a large mixing bowl and stir to combine. Let rest overnight. 

The broccoli cooks in the acid and the frozen ingredients thaw without losing their color or flavor.

Kale and Corn Salsa

Let's make veggies tasty and easy and convenient. We'll use frozen vegetables to create a quick, easy and tasty salsa style blend. Great on sandwiches, by itself or mixed with beans and/or nuts.

1/2 frozen chopped kale
1/3 cup frozen bell peppers
1/2 cup frozen yellow corn niblets
2 tbls white or red vinegar
2 tsp olive oil divided into 1 tsp portions
salt and pepper
4 cloves garlic
1/3 cup chick peas
1 ounce almonds (optional)

Add 1 tsp olive oil to a medium non-stick fry pan and heat on medium. When oil is hot add garlic and saute one minute.

Add kale and corn. Cover and cook three minutes. Add a few shakes of salt and pepper. Add peppers. Cook three minutes more.

Few shakes more salt and pepper.

Remove from pan to storage container.

Dress with vinegar, olive oil and additional salt and pepper to taste.

Stir in chick peas and almonds (or other nuts and beans you favor).

Dress immediately if serving soon. Let sit 10-15 minutes to cool. Then eat and enjoy.

Dress before eating if storing in fridge and eating a serving at a time.