1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can whole kernel yellow corn, drained
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon kosher salt (more or less, to taste)
1/2 teaspoon pepper (more or less, to taste)
2 tablespoons fresh lime juice
1 pint cherry tomatoes, quartered
1/2 cup loosely packed chopped fresh cilantro
Heat olive oil in a large skillet over medium high heat. Add chopped onion, red bell pepper and poblano pepper and saute until peppers are crisp-tender, about 2 minutes. Add garlic and continue to saute until garlic is fragrant, about 30 seconds.
Add chick peas, black beans, corn, cumin, chili powder, salt and pepper.
Cook for an additional 3 minutes, or until heated thoroughly, stirring occasionally. Remove from heat.
Stir in lime juice, tomatoes and cilantro until combined. Serve immediately.