Barley, Black Bean, And Avocado Salad

• 1 cup carrot juice
• 1/2 teaspoon thyme
• Salt to taste
• 1/8 teaspoon cayenne
• 1/2 cup quick-cooking barley
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 can (19 ounces) black beans, rinsed and drained
• 1 cup fresh diced tomatoes
• 1/2 cup diced avocado

1. 1. Combine carrot juice, thyme, salt, and cayenne in medium saucepan. Bring to a boil over medium heat, add barley, and reduce to a simmer. Cover and cook until barley is tender, about 15 minutes.
2. 2. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and any liquid remaining in pan to bowl with lemon juice mixture; toss to coat.
3. 3. Add beans and tomatoes and toss to combine. Add avocado and gently toss. Serve at room temperature or chilled. For best flavor, remove from the refrigerator 20 minutes before serving.
4. Some More Ideas
5. * Make this salad with brown rice in place of barley. Add 1/2 cup reduced-sodium chicken broth to the carrot juice mixture. Add 1/2 cup rinsed brown rice, cover, and cook until the rice is tender, about 40 - 50 minutes.
6. * Use red kidney or pinto beans instead of black beans.

carrot juice, thyme, salt, cayenne, barley, lemon juice, olive oil, black beans, tomatoes, avocado

Taken from www.epicurious.com/recipes/member/views/barley-black-bean-and-avocado-salad-50045360 (may not work)