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Cheese cut small cubes. The cheese for this salad can take any, on your taste. It may be Serbian, and Fetaki, and Bulgarian, with one clarification: the cheese should not be too salty. You need to choose varieties more neutral taste. I used salted Bulgarian cheese because it while stirring does not break and retains the shape of the cube.

Cilantro will cut. Garlic finely chop.

From banks with spicy canned chili beans, drain the liquid into a separate container and set aside aside, it is still useful to us. Beans with the remaining liquid, put in a bowl.

Add the chopped cheese, cilantro and finely chopped garlic. Stir. If necessary, add part of the previously separated sauce. Decorate the salad. Bon appetit!