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.

Ginger Lime Black Bean Pepper Salad Vegan Recipe

This recipe is all about the dressing. Fresh vegetables really sing when you give them the loving embrace of a good dressing.

The perfect dressing has a delicate balance of acid, oil, spice, heat and herb. It coats its components in a rich and lively liquid that awakens and enhances all their inherent flavors.

When I first started creating vegan recipes I came up with a black bean and corn salad with lime and hot sauce dressing. It was pretty simple, but it tasted really good.

It was very mexican influenced. This is a refinement of that original idea. It's much more Thai inspired. Ginger, lime and garlic come together in perfect vegan harmony.

2 limes, zest and juice
2 inches freshly grated ginger
4 cloves grated garlic
3 tbls olive oil
2 tsps hot sauce
2 1/2 tsps salt
1 tsp black pepper
2 tsps dry basil

1 can black beans, drained and rinsed
2 cups assorted bell peppers, diced
1/4 cup poblano, diced
1 cup red onion, diced
1 jalapeno, minced
1/2 a serrano, minced, optional

Add the dressing ingredients to a bowl, except oil. Slowly whisk that in to the rest. Toss salad components into the dressing. Allow to chill for a bit in the fridge.