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Heat a grill or grill pan to medium high heat.
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Season bison all over with cumin, chili powder, and salt. Oil grill. Grill bison for 3 to 4 minutes on each side for medium. About 3 minutes per side for medium-rare. Transfer to a cutting board and let rest.
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In a small bowl, whisk together the mayonnaise, sour cream, parsley, lime juice, tomato paste, chili powder, garlic powder, cumin, water, and salt.
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In a large bowl, combine tomato, beans, olives, tortilla chips, avocado, and lettuce. Add the dressing and toss to combine. Divide salad among bowls or plates. Or, if you prefer, add dressing after serving.
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Slice the ribeye across the grain. Top salad with ribeye and serve immediately.