Grab hold of a medium saucepan and place 1/8 teaspoon of cayenne pepper powder in it. Pour in 1 cup of the fresh carrot juice and sprinkle ½ teaspoon thyme Salt to taste. Set the saucepan on stove and bring the mixture to boil. Now, add in ½ cup of quick-cooking barley and reduce the heat of the stove to a simmer. Cover the saucepan by placing its lid at the top and cook for about 10 to 15 minutes or until the barley is tender.
For the time being, take a large bowl and dispense in 3 tablespoons of fresh lemon juice and 1 tablespoon of olive oil. Whisk both of the ingredients until mix into one another and smooth.
Remove the saucepan from heat and drizzle the barley mix over the lemon-oil mixture. Toss both mixtures until incorporate well.
Add in 1 can of rinsed and drained black beans, 1 cup of freshly diced tomatoes and ½ cup of diced avocado. Toss the ingredients gently, using a large fork.
Barley Black Bean and Avocado Salad is ready. Now, if you want best flavor, simply place it in refrigerator for 15 to minutes and serve with four medium salad bowls and forks. Otherwise, place the salad aside at room temperature until cool and serve.