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Olive rice salad
 
Category: Salad
Yield: 6 servings
 

2 cup

Water, lightly salted

3/4 cup

Brown rice

1 cup

Corn kernels, cooked

1/3 cup

Black olives, chopped

1/3 cup

Green olives, chopped

1 med

Red pepper, finely diced

1 1/2 cup

Cabbage, finely shredded

2 each

Scallions, chopped

1/4 cup

Olive oil

1/2 each

Lemon, juiced
Freshly ground pepper
 
Procedures
 
  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)