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.


Simple Spicy Pasta Salad

I made the easiest pasta salad ever and it still was great. Thanks mostly to an improvised dressing that really satisfied my cravings.

The pasta salad was simply just quick cook rotini. I put the hot pasta in a pyrex container and added half a bag of frozen cauliflower/broccoli mix on top and closed the lid. I let that sit for about 20 minutes on the counter.

When I made a bowl for myself I dressed it this way.

I had some onion slices lying about, so I used them. I also had some left over black beans which I added to the mix.

For lubrication and liquid: 1 packet hot sauce from Wawa (or 1 teaspoon other hot sauce), 1 teaspoon white vinegar and 1/2 teaspoon McCormick grinders lemon pepper seasoning or equivalent.

It was much better than expected. I was really just throwing things together that were laying about. But it turned out quite delicious. I'd do it again, on purpose next time.