Combine the yoghurt, lemon juice, honey, garlic, and 1/4 teaspoon of salt in a liquid measuring cup.
Whisk together, adding 4 tablespoons of olive oil. Return to refrigerator until needed.
In a large skillet over medium heat cook the corn in the remaining 1 tablespoon of olive oil. Stir the corn frequently until it starts to brown and become fragrant. (8-10 minutes).
If using frozen edamame, cook it according to package directions and let it cool. [You can skip this step if you got edamame from the Whole Foods salad bar.]
Combine the corn, edamame, and chopped tomatoes in a large bowl.
Add in the chiffonaded herbs and stir.
Add the vinaigrette along with salt and pepper to taste. You may not use all of the vinaigrette. I find that with kids, they like the creaminess it adds. If you are planning to serve later, use all of the vinaigrette. Toss and return the salad to the fridge. It will keep in a sealed container for a day or two!