A vibrant and light salad that also works great in a sandwich.
I normally make this salad on a whim and so I always use canned beans, that I rinse before using. With careful planning, you can use home-cooked beans instead. The Borlotti beans that I love to use have to be soaked in water for 12-24 hours before using and take an hour to cook. The longer they soak, the faster they cook. Kidney beans have to be soaked for at least 4 hours and take an hour to cook as well. Whichever you choose, the instructions for cooking dry beans should be written on the package, because cooking time depends on the type of bean.
I prefer starchy potatoes in this salad, that break apart when cooked and mix in better with cabbage. The cooking time depends on the size of potatoes you use. The smaller the potato, the faster it cooks.