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  • 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,


  • 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


  • 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)

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Looking for nutritional breakdown


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


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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