Southwestern Barley Salad

I know I promised barley recipes, I just got distracted. Here is a really yummy one. It's great for the summer because it tastes great warm or cold and can be eaten plain or with tortillas.
3 cups chicken broth
3/4 cup barley
1 can corn (or 1 cup frozen)
1 can black beans (or 1 can dried, cooked beans)
1/2 chopped red pepper
1/2 chopped yellow pepper
1/2 onion chopped
1 bunch chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon cumin

Bring chicken broth to a boil in medium saucepan, stir in barley. Reduce heat, cover and simmer until barley is tender, about 40 minutes. Chop all vegetables. Roast onions and peppers in oven on broil for 5-10 minutes or until tender. Toss all vegetables with lime juice and cilantro in a large bowl. Stir in warm barley. Serve warm or cold with avocado, sour cream and or salsa.