Olive Rice Salad

• 2 cups water lightly salted
• 3/4 cups brown rice
• 1 cup corn cooked
• 13 cup black olives chopped
• 13 cup green olives chopped
• 1 each sweet red bell peppers red pepper, finely diced
• 1 1/2 cup cabbage finely shredded
• 2 each scallions, spring or green onions chopped
• 1/4 cup olive oil
• 1/2 each lemon juiced
• 1 x black pepper freshly ground

1. Bring the water to a boil in a saucepan.
2. Stir in the rice, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 35 minutes.
3. Fluff the rice with a fork, then let it cool completely.
4. Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly.
5. Pack in a securely lidded plastic container to transport (to picnics).

water, brown rice, corn cooked, black olives, green olives, sweet red bell peppers red pepper, cabbage, scallions, olive oil, lemon juiced, black pepper

Taken from recipeland.com/recipe/v/olive-rice-salad-909 (may not work)