Title: Olive Rice Salad
Categories: Salad Vegetarian
Yield: 6 Servings
| 2 | c | Water, lightly salted |
| 3/4 | c | Brown rice |
| 1 | c | Corn kernels, cooked |
| 1/3 | c | Black olives, chopped |
| 1/3 | c | Green olives, chopped |
| 1 | md | Red pepper, finely diced |
| 1 1/2 | c | Cabbage, finely shredded |
| 2 | | Scallions, chopped |
| 1/4 | c | Olive oil |
| 1/2 | | Lemon, juiced |
| | | Freshly ground pepper |
Bring the water to a boil in a saucepan. Stir in the rice, return to a
boil, then lower the heat and simmer, covered, until the water is absorbed,
about 35 minutes. Fluff the rice with a fork, then let it cool completely.
Combine the rice with the remaining ingredients in a mixing bowl and toss
together thoroughly. Pack in a securely lidded plastic container to
transport (to picnics).