Cut the cheese into small cubes.
You can take any cheese for this salad, to your taste. It can be Serbian, Fetaki, or Bulgarian, with the only clarification: the cheese should not be too salty. You need to choose varieties that are more neutral in taste. I used Bulgarian lightly salted cheese, because it does not break up when mixed and retains the shape of a cube.
Cut the coriander.
Finely chop the garlic.
From a jar of spicy canned chili beans, we will pour some of the liquid into a separate container and set aside, it will still be useful to us.
Transfer the beans with the remaining liquid to a salad bowl.
Add the chopped cheese, coriander and finely chopped garlic. Mix it up. If necessary, add some of the previously strained sauce.