In a medium pot, bring 4 cups of water and the stock concentrate to a boil. Meanwhile, halve the tomatoes, tear the basil leaves, and drain and rinse the beans.

Add the barley to the boiling water and cook for about 20 minutes, until tender. Drain and set aside.

Meanwhile, thinly slice the shallot. Halve, pit, and thinly slice the avocado.

Toss the avocado, barley, beans, shallot, and tomatoes in a large bowl with the vinegar, mustard, and 2 tablespoons olive oil. Season with salt and pepper.

Serve with a sprinkle of torn basil and enjoy!