Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots
2 bell peppers
1 medium onion
1 can tomato soup
1/2 c. sugar
1/2 c. oil
1/2 c. vinegar

Preparation

Peel carrots; slice in 1/4-inch pieces.
Put in saucepan and barely cover with water; cook 10 minutes or until tender-crisp. Drain.
Cut bell peppers and onion into chunks (bite size).
Mix together soup, sugar, oil and vinegar in pan.
Bring to a boil. Pour over vegetables.
Let marinate 4 hours or overnight in refrigerator.