1/2 medium red onion -- thinly sliced
Red or white wine vinegar -- as needed
1 can kidney beans - (16 oz) -- drained, rinsed
1 can pickled beets - (16 oz) -- drained
1/2 cup frozen green peas -- thawed
1/2 small head radicchio -- sliced
1 tablespoon olive oil
1/2 teaspoon dried oregano
Freshly-ground black pepper -- to taste
Curly red or green leaf lettuce -- for serving

Place the onion in a wide, shallow bowl and pour over enough vinegar to cover. Let it stand for 20 to 30 minutes.

In a serving bowl, combine all the remaining ingredients except the red or green leaf lettuce and toss.

Drain the red onion, reserving the vinegar. Add it to the other vegetables, along with about 2 tablespoons of the vinegar, or to taste. Save the remaining vinegar for another use.

Toss the salad well. Line each serving bowl with 2 or 3 leaves of red or green lettuce and place some of the salad over them.

This recipe yields 6 servings.

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