Southwestern Salad with Cumin Vinaigrette

1. Cook the corn according to the package directions, then set aside to cool.

2. Tear the spinach and lettuce into bite sized pieces and toss together in a large salad bowl. Drain and slice the hearts of palm and add them to the bowl. Drain and rinse both cans of beans. Remove 1/2 cup of the garbanzo beans and save for another purpose. Add all of the remaining beans to the bowl. Cut the cherry tomatoes in 1/2, and add them into the bowl.

3. Rinse and cut off the outside of the jicama, then dice it. You should end up with about a cup of diced jicama. Add it into the salad bowl.

4. Once corn has cooled to about room temperature, it can be added to the bowl as well. Toss everything together.

5. Combine all the vinaigrette ingredients in a small mason jar with a lid and shake vigorously to combine. Alternately you can whisk them together in a small bowl. This vinaigrette separates easily, so it will need to be shaken or whisked just before serving.

6. Divide the salad among four bowls, sprinkle each with about 1/4 of the tortilla chip crumbles. Then toss each salad with about 2 tablespoons of the dressing. Serve immediately.