Ranch Bacon Pea Salad

• 24 ounces frozen peas thawed
• 10 ounces frozen sweet corn thawed
• 1 small sweet onion chopped
• 5 garlic cloves minced
• 8 bacon strips cooked until crisp and chopped
• 1 cup Ranch salad dressing
• 1 cup crumbled blue cheese

Drain or dry of excess water thawed sweet peas and sweet corn on paper towels. Add to a large salad bowl. Add chopped onion, minced garlic, 2/3 of the cooked bacon and 2/3 of the blue cheese. Add Ranch salad dressing and gently stir until all the ingredients are well mixed and evenly coated. Top with the remaining bacon bits and crumbled blue cheese. Refrigerate for 2-4 hours before serving. Store in the fridge for up to 3 days. Always serve chilled.