Inspired by McMennamins

Ingredients
Zucchini, sliced
1 red pepper diced
1 jalepeno, seeded and diced
3 cups cabbage chopped
1 cup carrot, shredded
˝ cup onions sliced
2 tbsp Jamaican curry powder (Indian curry ok, but different)
4 cups hot cooked rice
1 tbsp monk sugar
2 tbsp lime juice
˝ tsp salt
1 can pineapple rings 20 oz can, drained- fresh is even better!
1 can black beans 15 oz can, rinsed and drained

Garnish with avocado, green onions, mango salsa and pineapple

Mango lime salsa (Prevent Heart Disease cookbook)
( -2 ripe mangos, 1/4 red onion, 1/2 cup fresh cilantro, zest and juice of one lime)

1 red pepper diced 1 jalepeno, seeded and diced 3 cup s cabbage chopped 1 cup carrot, shredded 2 tbsp Jamaican curry powder (Indian curry ok, but different) 4 cup s hot cooked rice 1 tbsp monk sugar 2 tbsp lime juice 1 can pineapple rings 20 oz can, drained- fresh is even better! 1 can black beans 15 oz can, rinsed and drained

Instructions
Water sauté zucchini, red pepper, jalepeno and onions, cabbage 2 to 3 minutes. Add 1/2 curry powder; stir 30 seconds.
Combine cooked rice, remaining curry, carrot, monk sugar, lime juice and salt in medium-sized bowl.

Quick sear pineapple rings.

Stir in cooked vegetable mixture, squash, pineapple and black beans. Rice may be served warm or at room temperature.