Barley, Black Bean & Avocado Salad

I found this recipe in an old edition of Readers Digest. It's very heart healthy and delicious.

• Ready In: 35 mins
• Serves: 4

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

Directions

1. Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat.
2. Add barley. Reduce to a simmer. Cover. Cook until barley is tender, 15 minutes.
3. 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.