Copper Penny Salad - cooking recipe

Ingredients

1 large bag frozen carrots, cooked and drained or 2 cans carrots, drained (slice carrots)
1 medium onion, diced
1 green pepper, diced
1 can tomato soup
1/2 c. oil
1/2 c. white vinegar
1/2 c. sugar

Preparation

Mix and heat soup, oil, vinegar and sugar until sugar dissolves.
Cover the vegetables with this mixture after it has chilled in refrigerator.