Name: Ramen Noodle Taco Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

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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 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.

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

Want more Mexican inspired meals?

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