Copper Penny Carrots - cooking recipe

Ingredients

1 lb. cooked baby carrots
1/4 c. bell pepper, chopped
1 medium onion, chopped
1 can tomato soup
1/3 c. vegetable oil
3/4 c. sugar
1 tsp. mustard
3/4 c. vinegar

Preparation

Combine all ingredients.
Let sit overnight in refrigerator. Serve cold.