1.  Bring 1/2 inch of water to a boil in a large nonstick skillet set over medium-high heat.  Add green beans and cook, covered, until tender (approx.6-7 minutes); drain in colander.  Rinse under cold water to stop the cooking.  Set aside.

2.  Heat oil in large nonstick skillet over medium heat.  Add the shallots and garlic; cook, stirring, until softened (approx. 4 minutes).  Add the tomato and oregano; cook until the tomato begins to release its juices (approx. 2 minutes).

3.  Add the green beans, salt, and pepper to the skillet; cook, stirring, until heated through (approx. 2 minutes).  Spoon into a serving bowl, and sprinkle with parsley.

Per serving (1.5 cups) - 1 point

Variations - You can substitute 1 cup of halved cherry tomatoes for the large tomato.  You can substitute a medium onion for the shallots.