Barley, Black Bean & Avocado Salad - cooking recipe

Ingredients

1 cup carrot juice
1/2 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 cup quick-cooking barley
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 (19 ounce) can black beans, rinsed and drained
1 cup diced tomato
1/2 cup diced avocado

Preparation

Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat.
Add barley. Reduce to a simmer. Cover. Cook until barley is tender, 15 minutes.
Meanwhile, whisk lemon juice and oil in a large bowl. Add barley and any liquid remaining in pan. Toss to coat. Add beans, tomatoes and avocado. Toss.