CHILLED GREEN BEAN SALAD with ROSEMARY & GARLIC OIL

Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4

ROSEMARY & GARLIC OIL 
1/4 cup olive oil 
1 sprig fresh rosemary 
2 cloves garlic, smashed with the side of a knife 

BEANS
Big pot of well-salted water 
1 pound fresh green beans, ends snipped 
Big bowl of ice water 

TO FINISH 
Fresh basil, chopped into thin ribbons 
1 bulb shallot, peeled and sliced thin on the cross-wise
Good salt, such as Maldon or fleur de sel or another large-grain flaky salt 

ROSEMARY & GARLIC OIL In a small saucepan, gently warm the olive oil, rosemary and garlic just until the garlic begins to sizzle. Turn off the heat and let the rosemary and garlic flavors infuse the oil. 

BEANS Bring the water to a boil. Drop in the beans and let them cook for about 7 minutes, until done but still bright green and quite crispy. Drain the beans and immediately immerse into the ice water, let cool for a minute or two and then drain again. Place the beans on a double layer of paper towels and pat to dry. 

TO FINISH Toss the beans with about 1 tablespoon of the oil, reserving the rest for another purpose (or more beans, tomorrow). (Stop here if making ahead of time.) Arrange on a serving plate, sprinkle with basil, shallot rings and salt. 

TO MAKE AHEAD Cook the beans, toss in the oil, then refrigerate. Arrange on a serving plate, let warm to room temperature, then sprinkle with basil, shallot and salt. 

NUTRITION ESTIMATE
Per Serving (How many calories in Chilled Green Bean Salad? How many Weight Watchers points in Chilled Green Bean Salad?): 66 Calories; 3g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 7mg Sodium; 9g Carb; 4g Fiber; 2g Sugar; 2g Protein; Weight Watchers 1 point