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