Name: Nectarine and Blueberry Salsa
Prep time: 20 min
Total time: 20 min
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

Prep-time: 20 minutes / Ready In: 20 minutes
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, Aug 13, 2020

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.

tags:

blueberries

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4 Comments

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(5 from 2 votes)

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Lois2 years ago

Looking for nutritional breakdown

Anne2 years ago

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

Demetria2 years ago

Looks good

Demetria Tomlinson2 years ago

Looks good

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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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