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

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 Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mexican
Keyword: egg salad, salad
Servings: 4
Author: Heather Seeley

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

Instructions

  • 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. 

Nutrition

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