Broad Bean Salad with Tomato and Chives
Cook the beans in boiling salted water for 6 minutes. Drain well, and remove the skin. Rinse and halve the tomatoes. Remove the cores, cut into slices, and dice finely. Rinse, dry, and thinly slice the chives. Mix the sour cream with the lemon juice and the olive oil. Season to taste with salt, pepper, and a pinch of sugar. Mix the prepared ingredients with the dressing and toss to combine. Transfer to plates, and serve.