Barley Black Bean Avocado Salad Recipe

Ingredients for Barley Black Bean Avocado Salad

• 1 cup carrot juice
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• Pinch of cayenne pepper
• Quick Cooking Barley
• Fresh Lemon Juice
• Olive Oil
• Black Beans
• Diced Tomato
• 1 ripe avocado (diced)

How to Make Barley Black Bean Avocado Salad

1. In a medium saucepan, combine 1 cup carrot juice, 1 teaspoon dried thyme, 1/2 teaspoon salt, and a pinch of cayenne pepper.
2. Bring the mixture to a boil over medium heat.
3. Add 1 cup pearl barley.
4. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the barley is tender and the liquid is absorbed.
5. While the barley cooks, whisk together 2 tablespoons lemon juice and 4 tablespoons olive oil in a large bowl.
6. Once the barley is cooked, add it to the bowl with any remaining liquid from the saucepan.
7. Gently toss to coat the barley with the lemon-oil mixture.
8. Add 1 (15-ounce) can black beans (rinsed and drained), 1 cup chopped tomatoes, and 1 ripe avocado (diced).
9. Gently toss everything together until well combined. Season with additional salt and pepper to taste.
10. Serve immediately or chill for later. Garnish with extra avocado or a sprinkle of fresh cilantro, if desired.