Stuffed cantaloupe

Nutritional value per serving
Calories	Proteins	Fats	Carbohydrates	Calcium	Iron	Zinc
340	6 g	13.4 g	49 g	74 mg	2 mg	1 mg

Ingredients	Instructions
200 g cooked rice 2 large cantaloupes 2 red peppers 100 g canned corn 50 g black olives 2 onions 2 Tbsp. basalmic vinegar 4 Tbsp. olive oil 1 tsp. mustard Chopped basil	Cook the rice. Cut the cantaloupe in two, crosswise. Discard the seeds and remove the inside. Cut it in small squares. Mix these squares with the rice, corn, olives, sliced onions and diced red pepper. Add the oil, vinegar, mustard, salt and pepper. Fill each half melon with this preparation and sprinkle with basil. Serve cold.