For the Vinaigrette:
2 tablespoons apple cider vinegar, preferably Katz Apple Cider Vinegar
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
Salt and freshly ground pepper to taste

2 heads radicchio, about 4 1/2 inches in diameter, halved and cored
1/2 of a white onion, very thinly sliced
11/2 cups cooked, drained Rancho Gordo Mayan Red or Domingo Rojo beans
1/4 to 1/2 cup fresh pomegranate arils

Serves 4

To make the vinaigrette: In a small bowl or jar, combine the vinegar and lemon juice. Slowly whisk in the oil (or cover the jar and shake vigorously). Season with salt and pepper. Set aside.

Separate the radicchio leaves and soak them in cold water for 10 minutes, or longer if necessary. Drain and dry (with a lettuce spinner, if you have one). Cover with a damp towel and refrigerate until ready to use.

In a bowl, combine the radicchio and about half of the vinaigrette, tossing well so each leaf is coated. Add the onion and beans and stir to combine. Transfer to a serving bowl or platter, drizzle with remaining dressing, and sprinkle with the pomegranate and pepper.