2 large English hothouse cucumbers
Cut cucumbers in half lengthwise and scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces. Place in large bowl. Add vinegar, sugar and salt. Let stand at room temperature 1 hour; toss occasionally.
Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season salad with salt and pepper.
Per Serving: 106 Calories; 7g Fat (55.1% calories from fat); 1g Saturated Fat; 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 322mg Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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