Carrot Salad - cooking recipe

Ingredients

3 cans diced carrots
3/4 tsp. salt
1 medium onion, chopped
1 medium bell pepper, chopped
a hot pepper (if desired)
1 can tomato soup
3/4 c. sugar
1/2 c. vinegar
1/4 c. oil

Preparation

Drain carrots; add salt, onions and peppers.
Cook mixture of soup, sugar, vinegar and oil for 3 minutes at least.
Pour this mixture over vegetables.
Mix well.
Cover and chill in refrigerator overnight.