2 Tbs. canola oil
3/4 lb. sugar snap peas, trimmed (seeHow to string a pea pod)
2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1 tsp. sugar
1 Tbs. white-wine vinegar
1/4 cup thinly sliced mint leaves
3/4 tsp. salt
Freshly ground black pepper to taste

Description

Usually Served Raw For Their Crispness, Cucumbers Are Wonderful When Quickly Cooked. In This Recipe, The Cucumbers Absorb Much Of The Dressing, Making Them Even More Juicy With Lots Of Flavor. Serve This Vegetable Side Dish With Grilled Chicken Breasts An

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