Copper Pennies - cooking recipe

Ingredients

2 (16 oz.) cans sliced carrots or 4 c.
1 red onion, sliced
1 green pepper, sliced
3/4 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 can tomato soup
1 tsp. salt
1/4 tsp. pepper

Preparation

Mix oil, vinegar, soup, sugar, salt and pepper; bring to a boil.
Cool.
Drain carrots.
Pour dressing over carrots, onions and peppers; cover tightly and refrigerate overnight.