World Peace Salad.

This evening, Brian and I will have the opportunity to host a band that’s traveling through the area.  They probably won’t arrive until 1:00AM; so rather than having dinner, they just want some hearty snackin’.  When asked about food preferences and allergies, they mentioned that they do try to stay on the healthy side.

Well, you’ve come to the right place.

Considering my obsession with supporting the immune systems of my traveling, musical buddies, I’ve perfected a recipe that was dubbed “World Peace Salad” about a year and a half ago.

Why, you ask, is it called World Peace Salad?

Listen, there are a LOT of ingredients in the salad.  There’s always going to be someone who doesn’t like one of the ingredients in the salad.  (Brian doesn’t care for peppers, I don’t care for cucumbers and some of our friends aren’t crazy about red onions.)  No matter what your aversion might be, it doesn’t matter!  Once you eat the salad, you realize that the offensive ingredient has been miraculously transformed by its companions.  Everyone eats this salad.

But still… why call it World Peace Salad?

Because it brings people together under unlikely circumstances.

Salad ingredients:

  • 1 large cucumber, peeled
  • 1 cubanel pepper
  • 1 red pepper
  • 1 medium red onion
  • 2 celery stalks
  •  1 bunch of cilantro
  • 1 can black beans
  • 1 can garbanzo beans (chick peas)

Dressing ingredients:

    • the juice of one or two lemons (approx. 2oz.)
    • 1oz. red wine vinegar
    • 1oz. seasame oil
    • generous salt/pepper to taste (I go heavy on the pepper)


Finely dice and chop all salad ingredients (except the beans) and dump in a large bowl  (mine just fits in a 2 1/2 quart bowl).  Finely chopped cilantro should look to be approximately 1/4 cup.  Drain beans; add to bowl.  Mix dressing, pour over salad and toss to coat.  Refrigerate.  (Though I prefer mine at room temp.)  Can easily last one week in the fridge (I’ve been known to enjoy it even older).  Feeds a party, 10+.

We almost always scoop this salad up in tortilla chips (like a salsa)!  …though it pairs beautifully with fish as well… and with eggs in the morning…  and as a side to just about any dinner…  and on a bed of lettuce with tuna salad…

Make one day ahead if entertaining. The longer it sits in its juices, the better it tastes!

(Perhaps this salad might make an appearance at Saturday’s concert. Might even upstage Bradley. 😉 )


  1. March 15, 2012
    charles armstrong

    I am all for world peace.

  2. March 15, 2012

    I love this salad!!!! I’m going to back St Patricks Day Cake Balls…yummy

  3. March 15, 2012

    This is great for Porch! I’ve made it several times.

  4. March 15, 2012

    I’ve heard about your World Peace salad several times, and I’ve decided to place an order for a cup of it on April 4 at noon when I am there with you.

  5. March 15, 2012

    Sounds so delicious. Making corned beef and cabbage with potatoes this weekend for my Irish roommate, Mary Margaret, so it will have to wait one more week for me to try. Looking forward !

  6. March 16, 2012

    really enjoy this salad … it shows a lot of love on your part, to feed your guest something healthy and fun 🙂

  7. August 15, 2013
    Audrey Thompson

    OH YEAH!!! Luvvin it already! Thanks! I can’t wait to make this.

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