Recipe - Olive Rice Salad

2 cup Water, lightly salted
Three fourths cup Brown rice
1 cup Corn kernels, cooked
1/3 cup Black olives, chopped
1/3 cup Green olives, chopped
1 md Red pepper, finely minced
1 One half cup Cabbage, finely shredded
2 Scallions, chopped
One fourth cup Olive oil
One half 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).