Ramen Noodle Taco Salad

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Ramen Noodle Taco Salad is a crunchy twist on a classic. Filled with crunchy ramen noodles, coleslaw mix, black beans, cheese, veggies and a flavorful dressing.

Ramen Noodle Taco Salad in a serving bowl

Ramen noodle taco salad is a great meatless Monday meal. The crunchy ramen noodles add a great texture to this salad along with an easy homemade dressing full of fiesta flavor.

Even though I am a food blogger, my kids are picky eaters. We have the 3 bite taste rule in the house but they still play it safe when it comes to their meal choices. The one thing that has surprised me is that my 4 year old loves black beans. So I always try to keep a stock of black beans in the pantry.

Ramen Noodle Taco Salad with homemade dressing.

How to make Ramen Taco Salad

  • For this salad, crush up some ramen noodles. You can get rid of the seasoning packs or save them for something else. I usually just place the noodles in a bag and hit them with a rolling pin to break them apart.
  • Similar to the crunchy romaine salad, place the noodles in a pan with a little butter and cook them for 5 minutes. This softens them just a bit and adds some flavor.
  • Next toss all of your ingredients together in a big bowl. Black beans are the main protein of this salad but you could easily add some diced chicken or ground beef.
  • The dressing is made with sour cream, a little milk, salsa and taco seasoning mix. It adds some nice spice to the meal.

Other great add-ins for this salad:

  • Black Olives
  • Avocado
  • Shredded or Chopped Chicken
  • Diced Jalapenos

Ramen Noodle Taco Salad in a small bowl

Want more Mexican inspired meals?

Large bowl of salad with olives, tomatoes and cheese.
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Ramen Noodle Taco Salad

By Heather
Ramen Noodle Taco Salad is a crunchy twist on a classic. Filled with crunchy ramen noodles, coleslaw mix, black beans, cheese, veggies and a flavorful dressing.
Prep: 10 minutes
Total: 10 minutes
Servings: 4


  • 2 3 oz packages ramen noodle soup discard seasoning packs
  • 2 tablespoons butter
  • 1 14 oz package coleslaw mix
  • 1 1/2 cups black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 cup green onion, diced
  • 1 cup cherry tomatoes, diced
  • 1 cup shredded Mexican blend cheese
  • 1/4 cup cilantro, chopped
  • 1 cup light sour cream
  • 1 tablespoon milk
  • 1/4 cup salsa
  • 2 tablespoons taco seasoning


  • Crumble ramen noodles. Heat a skillet over medium heat. Add butter and melt. Add crumbled ramen noodles and stir for 4-5 minutes. 
  • Put coleslaw mix into large bowl. Add ramen noodles, black beans, corn, green onions, tomatoes, cheese and cilantro. 
  • In a small bow, add sour cream, milk, salsa and taco seasoning. Stir until well combined. If you would like dressing thinner add another tablespoon of milk. 
  • Pour dressing over salad and toss to coat. 


Calories: 377kcal | Carbohydrates: 34g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 522mg | Potassium: 657mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 15.5mg | Calcium: 305mg | Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Mexican
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