Method
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

1. Combine the carrot juice, thyme and cayenne pepper in a medium saucepan. Bring to the boil over medium heat, then add the barley and reduce to a simmer. Cover and cook for about 15 minutes or until the barley is tender.
2. Meanwhile, whisk together the lemon juice and oil in a large bowl. Add the barley and any liquid remaining in the pan, and toss to coat.
3. Add the beans and tomatoes and toss to combine. Add the avocado and gently fold in. Serve at room temperature or chilled (for the best flavour, remove from the refrigerator about 20 minutes before serving).

Some more ideas

*Use 85g (3oz) long-grain brown rice in place of barley. Add 125ml (4fl oz) low-sodium chicken stock to the carrot juice mixture and cook the rinsed brown rice, covered, for 40–50 minutes or until it is tender.
*Replace the black beans with red kidney or pinto beans.

Health points

This salad is a powerful combination of healthy foods. An exceptional amount of fibre comes from the barley and the beans. The avocado supplies vitamins A and E, and the beans and avocado are rich in the B vitamin, folate.