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.


Peanut Butter and Bean Sandwich (Vegan)

Peanut butter is much more versatile than most people give it credit for. It shouldn't be relegated to just coupling with jelly. It can do so much more.

Like hummus it makes a great sandwich spread. It helps hold beans on bread and readily integrates with savory flavors like garlic and pickles. Give it a try. I enjoyed it.

Spread peanut butter on both sides of bread, roll or bagel. Add kosher pickle slices. Cover with black or pinto beans. Top with black olives, red pepper, garlic and onions.

You'll be amazed as how great these flavors coalesce. It sounds crazy and it probably is, but it tastes delicious.