Cabbage & Cannellini Salad Print 2 LikeDislike By Stefanie Bonastia This recipe is so simple and so good. It’s a favorite on a busy weeknight when I don’t have a lot of time to prepare. It works as a side dish or an entree — I like it as is, while my husband loves it with leftover chicken and rice mixed in. The juice from the white kidney beans adds a creamy texture that pretty much makes the dish. I could eat an entire bowl of this stuff. And yes, I have. One more note: I specifically use the Eden Foods brand of beans because of their preparation method — they soak the beans overnight and cook them with kombu prior to canning.