BLACK BEAN CAVIAR (Jeannette Asbell)

3 (16-oz) cans black beans
1 (7-oz.) jar pimientos
1 bunch scallions, sliced
1 Tbs. oregano
1 Tbs. hot pepper sauce
1 Tbs. Worcestershire sauce
1 tsp. black pepper
1/2 bunch parsley, chopped
2 jalapenos, chopped
1 tomato, chopped
2 cups vinaigrette dressing
1 green bell pepper, chopped
2 cloves garlic, minced

Drain beans and discard liquid. Combine all ingredients in a large mixing bowl and stir well. Refrigerate and allow mixture to marinate in a sealed container 4-6 hours. Serve with crackers and/or tortilla chips. Sour cream optional.