Nectarine and Blueberry Salsa - Forks Over Knives

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