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.
Nutritional Information:
Per serving (⅙ of recipe), 112 calories, 22.6 g carbohydrates, 2.6 g protein, 1.3 g total fat, 104 mg sodium, 4 g fiber, 6.7 g sugar
Note: Nutritional information is provided as an estimate only.
I don’t think I like this recipe.
Diabetic friendly. The servings is over 15 gr of carbs per serving. That is high for diabetics
Sub could be
Sugar free syrup
Low carb chips
No cilantro
I love the recipe otherwise
Is this good for diabrtics. The carb intake is one plus the serving for diabetics. A serving of carbs -15
Thanks. Maybe I can use low-carb chips
For the difference in carbs. No cilantro
Sugar free syrup
❤️
I have not made any changes in my diet since my last visit with you.
Looking for nutritional breakdown
This is wonderful as a salsa and a taco filling. One of my favorite FOK recipes.
Looks good
Looks good