Cucumber and Mint Salad

Cucumber and Mint Salad


"A tasty and filling salad! The fresh mint makes it shine. Can be made ahead and refrigerated. Just add oil and vinegar and mint at the last minute."


15 m servings 140 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the cucumber, celery, garbanzo beans, carrots, raisins, and mint in a large bowl, and toss with the olive oil and red wine vinegar to coat. Serve immediately.
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  1. 16 Ratings


I made this salad because I was growing some mint, and needed to find a use for it. I was intrigued by the garbanzo beans/raisin combination. I made the salad as the directions stated, and the...

I didn't have celery and used half a fuji apple instead. Also didn't use the beans and red wine vinegar! :P The salad still turned out pretty ok! Will try another time with the beans! Thanks for...

Hubby thought it was a little "strong" (vinegary) but I loved it. Up the sweetness though, more honey.

WOW!!! Super yummy and so easy to make! The flavors are so great together. What a wonderful twist to use up some of our fresh garden cucumbers! It is good the first day, but out of this world de...

This started out way too dry, so I added more vinegar. Still dry the next day. Add more vinegar. Better... Add some honey as another member suggested and it was okay. I'm not sure how much t...

The random sweetness of the raisins really made this salad pop for me.

This was a good light twist on salad and it refrigerates well. I look forward to making it again but I may omit the olive oil to reduce the calories.

I love the healthy ingredients in this salad but the combination was really weird. Not a hit with my family.