July Recipes

Corn Chip Fattoush Salad

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Plate of Corn Chip Fattoush Salad
Hands On:
25 minutes
Total Time:
55 minutes


  • 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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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
% 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%

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