White Corn and Baby Pea Salad
Spring is a natural time to lighten up and support the body’s ability to clear excess heat and dampness. This simple seasonal salad does just that, while also offering gentle support for concerns like elevated blood pressure, sluggish urination, and gallbladder health. It’s easy to prepare, refreshing, and a great way to align your diet with the energy of the season.
In traditional Chinese medicine, corn is considered neutral in nature and supports several organ systems, especially the liver and gallbladder. It helps promote healthy fluid metabolism by encouraging urination and is often used for patterns involving dampness, such as difficulty urinating, jaundice, gallstones, hepatitis, and hypertension.
Celery adds a cooling, bitter quality that complements this beautifully. It helps calm and regulate liver activity, clear heat, and reduce internal wind and dampness. This makes it especially helpful for symptoms like high blood pressure, dizziness, vertigo, headaches, and a flushed face or red eyes.
Together, these ingredients create a balanced, supportive dish that’s both therapeutic and enjoyable—perfect for spring.
16 oz white corn
16 oz baby peas
1 cup chopped, peeled jicama
2/3 cup chopped celery
1/4 cup thinly sliced green pepper
1/2 cup chopped green onions
1/2 cup seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon fresh parsley
1/2 tablespoon salt
dash of white pepper
fresh mint (optional)
In a bowl, combine corn, peas, jicama, celery, green pepper and green onions. In a jar mix together the rice vinegar, brown sugar, parsley, salt, and pepper. Shake well. Pour over the salad and toss. Cover and chill for 2 hours. Add mint if you’d like. Serves up to 8.