Prepare the rice according to package instructions and let it cool.
Chop the vegetables into small, uniform pieces.
In a large bowl, combine the cooled rice with the chopped vegetables.
Add the olives and corn to the rice mixture.
In a separate bowl, whisk together olive oil and lemon juice.
Pour the dressing over the rice salad and mix well.
Season with salt and pepper to taste.
Fold in the fresh parsley.
Cover the salad and refrigerate for at least 30 minutes.
Serve chilled or at room temperature, garnished with extra parsley if desired.