Spicy, not sweet, are the flavors of these pancakes made in Korea. They work well for getting rid of kimchi that has overfermented!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup water
- 15 ounces frozen French-cut green beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 stalks celery, chopped
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 cup Distilled Vinegar
- ¾ cup white sugar
- ½ cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
- Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
- Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.
- Cook green beans 1/2 to 2/3 of the cooking time directed on the individual package instructions, with as much water as instructed.
- You can substitute 1/2 white sugar and 1/2 Splenda(R) for the 3/4 cup white sugar.
Reviews
Don’t get French cut green beans. Get just Cut Green Beans. French Cut are slivered green beans – at least where I live it is.