Cut the pepper into a small cube, pass the garlic through the press. Add the mayonnaise.
Pre-boil the rice (according to the instructions on the package) and cool. Add the rice and corn to the pepper.
Chop the onion very finely and add it to the salad.
Drain the excess liquid from the squid and cut into a small cube, just like the eggs.
Mix the salad.
You can serve the salad in a common salad bowl, or you can serve it in portioned cremans or, alternatively, in small buns.