Some recipes live on a page. Others live in your heart.
This bean salad is one of those recipes for me.
My mom used to make this for me, and it was always my favorite thing she made. There were no measurements, no fancy ingredients — just simple food made with love. Especially around the holidays, I find myself missing both my mom and dad, and recreating this dish helps me feel close to them again.
This isn’t a “perfect” recipe, and that’s exactly the point. It’s meant to be made to your taste, just like my mom always did.
Ingredients (All To Taste):
- Kidney beans
- Hard-boiled eggs, chopped
- Shredded mild cheddar cheese
- Onion, finely diced
- Green pepper, diced
- Celery, diced
- Mayonnaise
- Yellow mustard
- Salt
How to Make It:
- Drain and rinse the kidney beans.
- Chop the hard-boiled eggs and vegetables.
- Combine everything in a bowl.
- Add mayonnaise and a squirt or two of yellow mustard.
- Season with salt.
- Stir gently and adjust everything to your liking.
That’s it. No rules. No pressure.
A Note for Bariatric Living
This recipe can easily be adjusted based on your personal needs. You can change ingredient amounts, swap items, or enjoy it in smaller portions. What matters most is that food can still be meaningful, comforting, and nourishing after bariatric surgery.
Sometimes, healing comes from honoring where we’ve been — and who loved us along the way.
💛
Bariatric Living 