Black Bean and Barley Salad

So here's a recipe I tried from a book entitled "Cooking for Health and Flavor" published by the Cooking Club of America. It was very light and fresh, I made it as a main course and served it with crescent rolls but it would make an excellent side dish as well.

1 1/4 c. vegetable broth
3/4 c. quick cooking barley
1 recipe orange cumin dressing (recipe follows)
1 15 oz can black beans, drained, rinsed
1 large red or yellow bell pepper, diced
1 bunch green onions, trimmed, chopped (about 2/3 cup)
1/2 c coarsely chopped cilantro
Lime wedges

In medium saucepan, combine broth and barley; bring to a simmer. Cover; reduce heat to low. Simmer about 10 minutes or until barley is tender and most of the liquid is absorbed. Transfer barley to a large bowl. Fluff with fork; let cool.

Prepare Orange Cumin Dressing:

1/4 c. cider vinegar
1/4 c. orange juice
1/4 c. extra virgin olive oil
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper

Pour all ingredients into a pint jar or dressing bottle, shake; refrigerate.

Add beans, bell pepper, green onions, and cilantro to barley. Drizzle with dressing, toss to coat well. Garnish with avocado and lime wedges.

6 - 3/4 c. servings; 230 calories, 10.5 g total fat, 7 g protein, 29 g carbohydrates, 0 mg cholesterol, 410 mg sodium, 7 g fiber, 117% vitamin C, 29% fiber, 15% iron.