Garbanzo-Cucumber Salad

* Exported from MasterCook *

Garbanzo-Cucumber Salad

Recipe By : Better Homes and Gardens Annual Recipes, '95, p. 136
Serving Size : 4 Preparation Time :0:00
Categories : Chick Peas Cucumbers
Not Sent Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounce can garbanzo beans -- rinsed/drained
1 medium cucumber -- halved lengthwise
-and sliced
1/2 cup pitted ripe olives -- halved lengthwise
1/3 cup finely chopped red onion
1/4 cup snipped parsley
Dressing:
3 tablespoons salad oil
3 tablespoons vinegar
1 tablespoon sugar
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
2 cloves garlic -- minced
2 teaspoons snipped fresh mint -- or
1/2 teaspoon dried mint flakes -- crushed
1/4 teaspoon salt
lettuce leaves

In a large mixing bowl, combine garbanzo beans, cucumber, olives, red
olives, and parsley.

For dressing, in a screw-top jar, combine oil, vinegar, sugar, lemon
ppeel, juice, garlic, mint and salt.

Cover and shake well to mix. Pour dressing over vegetables, tossing to
coat. Cover and chill for 4-24 hours, stirring occasionally to mix. To
serve, line a salad bowl with lettuce leaves. Using a slotted spoon,
transfer the vegetables to the salad bowl; discard the dressing.

Makes 4 side-dish salad servings.

Per serving: 228 calories, 15 grams, 0 mg. cholesterol, 555 mg. sodium

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