Greek salad with olives

Boil the rice, cast it into a colander and rinse with cold water. Peel the sweet pepper from the seeds, cut into straws, and cut the onion into straws as well. Use corn and olives to eat liquid. For dressing, peel and pass the garlic through the press, mix it with vinegar, salt and pepper, beat, adding olive oil a little. Mix all the ingredients, fill with dressing and mix. Cut the brynza into cubes, sprinkle the salad on top.