Cook Pearl Barley (1/2 cup) per instructions on container. Drain in a strainer completely and place in medium-sized mixing bowl.
Put the Canned Black Beans (2 can) in the strainer and rinse these as well to remove the preserving liquid. Let drain completely.
Meanwhile, chop Kosher Dill Pickle Spears (3) and Red Bell Pepper (1) into small pieces.
Mix together all the ingredients in your mixing bowl along with the Extra-Virgin Olive Oil (1 tablespoon), juice from the Lime (1), Dried Oregano (1/2 teaspoon), and Onion Powder (1/4 teaspoon). Portion out to serve or refrigerate in an-air tight container if not eating it right away. Enjoy!