Carrot, Bean and Radicchio Salad

I don't think I've ever made something with radicchio before.  It's quite interesting and flavorful.  This salad was pretty good, but a little too oniony.  Both Will and I suffered from heartburn after eating it.  The next day, I ate the leftovers, but picked out the onions.  The recipe is from Real Simple magazine.

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

Directions

1. Combine the onion, oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
2. Steam the carrots in ½ inch of water until tender, 10 to 12 minutes. Drain and let cool.
3. Add the carrots, beans, radicchio, and parsley to the onion and toss to combine.