Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 1 red bell pepper, cored, seeded and chopped
  • 1 poblano pepper, cored, seeded and chopped
  • 2 teaspoons freshly minced garlic
  • 1 (15.5 ounce) can chick peas, drained
  • 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

Instruction

  • 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.