Corn, Edamame, and Cherry Tomato Salad

Since the corn and tomatoes are exploding, here's a recipe I've made a few times, with great success.

Dressing:
1/4 c. plain yogurt
2 T. fresh lemon juice
1 T. honey
Salt & Pepper to Taste
1 tsp. chopped garlic
1/2 c. olive oil

Whisk together the first five ingredients in a salad bowl. Slowly whisk in the olive oil.
Add in:

2 cups frozen shelled edamame, cooked according to package directions and left to cool
5 c. corn kernels, either fresh or frozen, sauteed in 1/4 c. olive oil about ten minutes, until the kernels start to brown, set aside to cool.
2 pt. cherry tomatoes
1/4 c. shredded fresh mint
1/4 c. shredded fresh basil

This salad is great, and will hold well for a few days in the refrigerator. The mint and basil start to turn black after that, though.