Carrot Bean and Radicchio Salad
Ingredients
- 1/4 small red onion, very thinly sliced
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- kosher salt and black pepper
- 1 pound carrots, chopped
- 1 15.5-ounce can cannellini beans, rinsed
- 1 head radicchio, torn
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 3 ounces blue cheese, crumbled (about 3/4 cup)
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