Bean Salad with Radicchio, Radish, Pickled Onion and Marcona Almonds

 

Ingredients:

• 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)

• Simple Vinaigrette, for dressing

• Kosher salt and freshly ground black pepper

Preparation:

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.

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