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.

Black Bean Vegetarian Sandwich

I love sandwiches. They're filling and easy to make and can taste great. All those different textures and layers of flavor can come together into a delicious symphony. It's easy.

2 slices soft bread
1 ounce black beans
1 bread size slice of cheddar cheese or equivalent
7-10 kosher pickle slices
few slices onion
white vinegar
olive oil
nutritional yeast
garlic powder and black pepper

This sandwich is good on soft or toasted bread. If you like melty cheese definitely toast the bread and use it to get the cheese gooey.

Build your sandwich.

Spray bread with a little vinegar. Add beans. Then nutritional yeast. Spritz with some more vinegar and drizzle with a little olive oil. season with pepper and garlic powder. Top with cheese. Then pickle slices and onion.

Close sandwich with the other slice of bread. Pressing firmly so the bread smooshes around the sandwich ingredients. Slice in half and enjoy.