Bring 2 cups water and 1 teaspoon salt to boil in a medium saucepan. Stir in barley and simmer 8 to 10 minutes, or until tender. Remove from heat and let stand 3 minutes.
Meanwhile, in large bowl, combine beans, bell peppers, parsley, and shallots. Add cooked barley and toss. In small bowl, whisk together oil, vinegar, cumin, sugar, salt and pepper, and hot-pepper sauce. Pour over salad and toss until thoroughly combined.