Southwestern Salad with Cumin Vinaigrette

After my husband had a similar salad at a local restaurant, I set out to recreate it at home with great success. Full of crunchy jicama, hearts of palm, and roasted corn with a delicious and easy cumin spiced vinaigrette!

1 cup baby spinach
1 1/2 cups romaine lettuce
14 oz can hearts of palm
14 oz can garbanzo beans
14 oz can kidney beans
1 small tomato or 1 cup cherry tomatoes
1 cup frozen roasted corn
1/2- 3/4 of a medium sized jicama
1/4 cup crumbled tortilla chips
5 tbs olive oil
4 tbs White Balsamic vinegar
1 tsp cumin

View the full recipe at The Table →