This salad is a nice change of pace to serve alongside fish or poultry instead of rice pilaf or heavier starchy sides.
Cook barley per directions and cook until al dente.
While cooking barley, make dressing by adding pomegranate juice, vinegar, sugar and olive oil in a small bowl and whisking vigorously until emulsified. Add sugar to taste but keep it bright to lift the neutral ingredients.
When barley is done, drain and transfer to a medium sized bowl add cherries and half the dressing and toss to coat. Set aside to let flavors combine.
In a large pan, bring salted water to a boil. Once boiling, add French beans and cover pot letting them cook for 4-5 minutes until the beans are fork crisp.
While beans are cooking, fill a large bowl with cold water and some ice cubes. When beans are at desired doneness, plunge into ice water to cool and lock in color. Drain and add to bowl with barley and add chopped dill.
Toss to mix and add remaining dressing and combine all ingredients. Transfer to serving dish and serve warm or at room temperature.