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).