If you can find persimmons you have to make Kayln of Kayln's Kitchen's Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette. My Mom's in love with it and I'm rather fond of it too. It is sweet and smooth yet it has a nice bite from the green onions, lime and salt. I followed her recipe exactly, but next time will decrease the oil as the result was a bit slick for my palate.
I wish I had remembered it earlier this year as I'm not sure persimmon's will be readily available at this point and I would love to eat the salad again before next year. We had a it a few times last Fall and tried to make it with mango, which was not quite as good, so if I can't find them I will have to wait.
FYI, Fuyu persimmons can be peeled and eaten while firm or soft...either way they are sweet. You'll want to use firm Fuyu's not Hachiya persimmons as they aren't tasty until they feel like jelly and therefore wouldn't hold up in this salad once ripe.