1. Chop half of the basil.
2. In a pot of boiling salted water, cook the mange-tout peas for 2 minutes. Drain using a strainer and reserve. In the same cooking water, cook the diced sweet potato for 5 minutes. Drain and reserve.
3. In a large bowl, mix the oil, mirin, parsley, and chopped basil.
4. Add the peas, diced sweet potato, diced bell pepper, and corn kernels. Mix.
5. Arrange the salad and decorate with tomato halves and basil leaves. Serve