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In a large pot, add chicken broth and salt and bring to a boil. Add the barley and cook for about 20 minutes or until barley is soft. Then, drain and rinse with cold water. Add the cooked barley to a large bowl. Strain the can of beans, rinse with cold water and add them to the barley. Add the red onion, cucumber, feta and parsley, gently stir until well combined. Set aside.
In a food processor, combine all of the ingredients for the dressing except for the olive oil. While blending, slowly add the olive oil. Pour over the bean and barley mixture tossing to combine. You can serve immediately or chill in the refrigerator for about 15 minutes allowing flavors to meld before serving. Enjoy!