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My review
Cucumber and Mint Salad
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
15 m servings 140 calsOriginal recipe yields 6 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 140 calories; 5.2 g fat; 21.5 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 179 mg sodium. Full nutrition
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Reviews
Read all reviews 917 Ratings
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Most helpful positive review
6/1/2007
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...
Most helpful critical review
8/27/2011
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...
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6/1/2007
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...
10/4/2005
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...
3/19/2005
Hubby thought it was a little "strong" (vinegary) but I loved it. Up the sweetness though, more honey.
7/22/2008
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...
8/27/2011
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...
2/9/2013
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.