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.

Red Bean Sandwich

I love bean sandwiches. They are just like other people's sandwiches, but they taste better, are less expensive and they don't kill anything. This is a daring sandwich as it uses an unusual ingredient to add crunch, texture and unexpected flavors.


2 slices whole wheat bread
vinegar and olive oil
3 tbls red beans
3 slice cucumber
few slices red onion
1 clove garlic minced
few leaves romaine lettuce
low salt plain potato chips
salt, pepper and basil

You can make this sandwich with toasted or non-toasted bread. It just stays together a little better if you toast the bread and then dent it some with your fingers.

Generous spray bread with vinegar. white, red or balsamic will work. Drizzle lightly with olive oil. sprinkle with garlic, salt, pepper and basil. Add beans. Spritz a little more with vinegar and oil. Then layer onion, cucumber, lettuce and a few potato chips ontop.

Close sandwich and slice in half. Revel in its unusual juxtaposition of flavors and textures. There's a lot of flavor in this little sandwich. It's a little bit spicy, but scrumptious.