Mexican Ramen Salad

Meal: 
Lunch
Dinner
Course: 
Salad
Main
Total Time: 
30 min
Prep Time: 
15 min
Recipe Ingredients: 
  • 3 cans chicken
  • 2 packages ramen noodles
  • 1 can black beans
  • 2 cans mexi-corn
  • 1 can diced garlic and onion tomatoes
  • 1 can diced zesty mild green chile tomatoes
  • 1 can seasoned pinto beans
  • 2 cans nacho cheese soup
  • 1/4 cup water
  • 1/4 cup hot sauce (sriracha, tabasco, etc.,)
  • 3 Tbsp. lemon juice.
Directions: 
  1. Open canned items. Drain the black beans and the chicken. Hold liquid from the mexi-corn, tomatoes and pinto beans in a medium bowl. Add 1/8 cup of hot sauce to the liquid and stir until well incorporated.
  2. Open all three Ramen noodle packages. Reserve one of the bags with only one end opened. Break one of the noodle blocks in half. Place 2 1/2 blocks of Ramen noodles into the bowl of drained liquids. Add one tablespoon of lemon juice. Stir and let sit for 10 minutes or until the noodles soften.
  3. When Ramen has softened, drain liquid and spread the noodles on a serving platter.
  4. In the bowl, mix the chicken; tomatoes; and 1 1/2 cans of nacho cheese soup. Next, gently incorporate the black beans, pinto beans and corn. Mix all gently but well to completely incorporate all ingredients. Add water as needed for a smooth consistency.
  5. Using the one Ramen noodle bag on reserve - sprinkle the contents 1 1/2 Ramen spice packets into the bag. Add 1/2 Ramen crushed noodle block and sprinkle in remaining lemon juice and hot sauce. Shake the bag well.
  6. Spread the chicken and bean mixture over the noodles and gently mix together.
  7. Sprinkle the seasoned, crushed Ramen noodles over the top and serve.
Cooking Tips: 

Hot sauce; lemon or lime juice will soften the Ramen within ten minutes due to their acidic content.