To make the herb pesto, combine basil, parsley, kale, garlic, walnut, vinegar, honey, salt and pepper in a food processor.

Add 1 tablespoon water and blend until smooth. Cover and refrigerate.

To make the salad, bring 2 cups water to boil in a medium saucepan.

Stir in barley, lower heat and simmer, covered, until barley is tender and most of the water has evaporated, about 35 minutes.

Remove from heat and let sit, covered 5 minutes.

Transfer to a medium bowl and cool.

In a large (2-quart) bowl, preferably glass, layer barley, beans, tomatoes, avocado and corn. Top with pesto. Toss at the table and serve.