Bean Salad With Radicchio, Radish, Pickled Onions, And Marcona Almonds Recipe

• 1/2 small red onion, finely chopped
• Red wine vinegar, for pickling
• 1/2 cup Marcona almonds
• 4 cups cooked drained beans (fresh or canned; see note), such as turtle, navy, and/or black-eyed peas
• 3 radishes, finely diced
• 2 scallions, white and light green parts only, chopped
• 1 (6-ounce) head radicchio, quartered, cored, and roughly chopped
• 1/2 cup chopped fresh parsley (from 1 bunch)
• , for dressing
• Kosher salt and freshly ground black pepper

1. In a small bowl, add onion and pour enough vinegar over it to just cover. Let stand 15 minutes.
2. Place almonds in a zipper-lock plastic bag, push out air, and seal. Using a skillet, smash almonds until roughly crushed.
3. Drain onions. In a large bowl, combine marinated onions, smashed almonds, beans, radishes, scallions, radicchio, and parsley. Drizzle with vinaigrette, tossing, until ingredients are lightly coated. Season with salt and pepper. Serve. Salad can be refrigerated up to 3 days.

red onion, red wine vinegar, marcona almonds, beans, radishes, scallions, head radicchio, fresh parsley, kosher salt

Taken from www.seriouseats.com/recipes/2015/07/bean-salad-radicchio-radish-almond-recipe.html (may not work)