Avocado, Barley, and Bean Salad

INSTRUCTIONS

1. Cook the barley. Place barley in a medium pot and cover with 3 inches of water. Bring to a boil. Reduce heat and simmer for 40 minutes until the barley is softened and plump*. Strain and set aside for at least 10-15 minutes to cool. *Barley is done when it has tripled in volume and is soft and chewy to the taste
2. Drain and rinse the canned beans.
3. In a large bowl, combine the barley and beans and toss well. Add in the sliced shallot, diced cucumber, and basil.
4. Make the dressing. In a small bowl, whisk together olive oil, vinegar, lemon juice, and dijon mustard.
5. Add the dressing to the large bowl of barley, beans, and vegetables and mix well. Serve chilled. Top with freshly diced avocado prior to serving.