Cucumber and Mint Salad

Cucumber and Mint Salad

8 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
ADILIB
Recipe by  ADILIB

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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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Reviews (8)

Rate This Recipe
UNALASKA2
26

UNALASKA2

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 first night it was very bland. My husband thought there was something missing also. However, the next day, the salad was much, much better. The flavors had been able to mix together, and I liked the combination of cucumbers/beans and raisins. The mint wasn't very strong, but it was a nice surprise in some mouthfuls. I'd give it 1 star the day you make it, but 4 stars if you let it set.

Ioyces
15

Ioyces

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 the recipe!

ODDITY123
12

ODDITY123

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 21.5 g
  • 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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