Mexican Black Bean Salad with Citrus-Chili Vinaigrette
 To celebrate Mexican heritage this week with Cinco de Mayo, this recipe is a hearty but simple salad that would be equally delicious with the addition of roast chicken, prawns or grilled steak.

125g Spring Salad Gwanwyn or any mixed leaves
2 chopped medium tomatoes or 2 handfuls halved cherry tomatoes
85g diced Monterey Jack cheese or cheddar
150g sweet corn (preferably fresh or frozen, cooked)
1 tin black beans, rinsed and drained
60ml fresh orange juice
60ml fresh lime juice
2 Tablespoons finely chopped chili pepper
1 Tablespoon extra virgin olive oil
1g salt
1g ground cumin

Combine salad greens and next 4 ingredients in a large bowl. Combine orange juice and next 5 ingredients in a separate bowl and whisk together. Pour vinaigrette over salad, toss gently and serve immediately. Serves 4.