Hands On:

25 minutes

Total Time:

55 minutes

Serves:

Ingredients

4 ear(s) Hy-Vee Short Cuts sweet corn
1 tbsp plus ¼ c. Gustare Vita extra virgin olive oil, divided
1 tbsp salt-free sumac seasoning
1 tbsp fresh lemon juice
4 clove(s) garlic, minced
½ tsp kosher salt
¼ tsp ground white pepper
1 medium yellow summer squash, sliced and halved
1 medium zucchini, sliced and halved
1 small red onion, thinly sliced
1 cup canned Hy-Vee no salt added garbanzo beans, drained and rinsed
1 cup Hy-Vee sweet grape tomatoes, halved
4 cups Hy-Vee romaine lettuce hearts, chopped
½ (9.25-oz.) pkg. Fritos Scoops corn chips
½ cup queso fresco cheese, crumbled
2 tbsp fresh mint, chopped
2 tbsp Italian parsley, chopped

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Preparation

Preheat a charcoal or gas grill with greased grill rack over medium-high heat (375°). Brush corn with 1 tablespoon olive oil. Grill 10 to 12 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool slightly. Cut kernels from cobs; place kernels in medium bowl and set aside.

Whisk together remaining ¼ cup olive oil, sumac seasoning, lemon juice, garlic, salt, and white pepper in large bowl. Add corn, yellow squash, zucchini, red onion, garbanzo beans, and tomatoes; toss to coat. Cover and refrigerate 30 minutes or up to 2 hours.

To serve, toss with romaine, corn chips, queso fresco, mint, and parsley; serve immediately.

Nutrition Facts

Serves: 10

Amount Per Serving
Calories:		230
% Daily Value*
Total Fat: 14g		18%
	Saturated Fat: 2.5g
	Trans Fat: 0g
Cholesterol: 5mg		2%
Sodium: 240mg		10%
Total Carbohydrate: 24g		9%
	Dietary Fiber: 4g	14%
	Sugars: 5g	10%
Protein: 6g		12%