• Prep-time: / Ready In:
  • Makes 2⅔ cups salsa + 36 chips + 24 cucumber slices
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This sweet-and-savory fruit salsa is a treat for the eyes. Its mildly spicy flavor pairs perfectly with crisp chips and cucumber slices, but it’s also delicious as a salad topper. For best results, choose nectarines with pale yellow (not green) undertones and a sweet fragrance.

By Nancy Macklin, RDN,

Ingredients

  • 6 corn tortillas, cut into wedges
  • 1 fresh nectarine, pitted and chopped
  • 1 cup fresh blueberries
  • ½ of a 15-oz. can no-salt-added pinto beans, rinsed and drained (¾ cup)
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 1 teaspoon pure maple syrup
  • ¼ teaspoon crushed red pepper
  • Sea salt and freshly ground black pepper, to taste
  • 1 cucumber, thinly sliced

Instructions

  • Preheat oven to 400°F. Arrange tortilla wedges in a single layer on a baking sheet. Bake 10 to 12 minutes or until crisp. Cool on a wire rack.
  • In a medium bowl stir together the next seven ingredients (through crushed red pepper). Season with salt and black pepper. Serve with chips and cucumber slices.

Comments (4)

(5 from 2 votes)

Recipe Rating

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Lois

Looking for nutritional breakdown

Anne

This is wonderful as a salsa and a taco filling. One of my favorite FOK recipes.

Demetria

Looks good

Demetria Tomlinson

Looks good

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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